5cupsall purpose flour, keep 1 cup separate for later
1½teaspoonspumpkin spice
½teaspoonbaking soda
¾teaspoonbaking powder, mix the baking soda and powder together
For the Filling
½cupsalted butter, softened
1cupbrown sugar
1½teaspoonspumpkin spice
For the Glaze
8ouncescream cheese softened
1¾cupspowdered sugar
2tablespoonswhole milk
2½teaspoonsmaple syrup
Pinch of salt
Instructions
For the Pumpkin Dough
In a small bowl whisk together the whole milk, vegetable oil and white sugar. Microwave in 1 minute intervals stirring between until hot, about 3 minutes.
Remove from the microwave and sprinkle the yeast on top, allow to sit undisturbed for 5 minutes.
Whisk in the pumpkin puree and transfer the mixture to a large mixing bowl.
In the large mixing bowl add 4 cups of flour and the 1 ½ teaspoons of pumpkin spice. Stir until just combined.
Cover and let sit in a warm place for at least an hour or until doubled in size.
After the hour, the mixture will look puffy and should be doubled in size. Add the remaining 1 cup of four and the baking soda/powder and stir until fully combined.
Preheat your oven to 350℉
Prepare 2 baking dishes with butter.
Place the dough on a well floured work surface and knead for 3 minutes, adding more flour if it's a little sticky.
Roll the dough into a rectangle about 12”x24”
Spread the softened butter over the dough.
Mix together the brown sugar and 1 ½ teaspoons of pumpkin spice. Sprinkle over the buttered dough.
Roll the dough up, making sure the seam is down, cut into 1 ½- 2 inch slices. Place in the buttered baking dishes.
Cover the rolls in the pans and let sit for 30 minutes.
Bake the rolls in the oven for 20-25 minutes until golden, while the rolls are baking make the glaze.
For the Glaze
In a medium size bowl, beat the cream cheese.
Add the powdered sugar and beat again until combined.
Beat in the whole milk, maple syrup and salt.
Glaze the rolls as soon as they come out of the oven
Notes
The rolls can be store up to 3 days in the refrigerator in an airtight container.