Autumn Spice Pumpkin Sweet Rolls

The aroma of warm, spiced pumpkin filling and soft, fluffy dough fills the air as these Autumn Spice Pumpkin Sweet Rolls bake in the oven. These aren't your ordinary cinnamon rolls; they're elevated with the addition of pumpkin puree in the dough, giving them a subtle sweetness and a touch of fall flavor. 

But the real star of the show is my homemade Autumn Spice blend, a carefully curated combination of Ceylon Cinnamon, Nutmeg, Allspice, Cloves, Ginger, and Cardamom. It's like "pumpkin spice" but with a deeper, more complex flavor profile that will leave you wanting more. Get ready to indulge in the ultimate fall treat!

Let's get baking, shall we?

Autumn Spice Pumpkin Sweet Rolls

Autumn Spice Pumpkin Sweet Rolls

Makes 12 rolls

Ingredients for Dough:

• 1/3 cup whole milk *

• 2 Tablespoons unsalted butter

• 1/2 cup pumpkin puree

• 1/4 cup granulated sugar

• 1/4 teaspoon Autumn Spice

• 1/2 teaspoon salt

• 1 large egg

• 2 and 1/4 teaspoons instant or active dry yeast (1 standard packet)

• 2 and 2/3 cups all-purpose flour (spooned & leveled), plus more for dusting

Ingredients for Filling:

• 6 Tablespoons unsalted butter, room temperature

• 1/2 cup packed dark brown sugar

• 2 tablespoons Autumn Spice

Ingredients for Spiced Cream Cheese Icing:

• 4 ounces cream cheese, room temperature

• 2 Tablespoons whole milk *

• 2/3 cup powdered sugar, sifted

• 1/2 teaspoon Autumn Spice

Directions:

1. Make the dough: Warm the milk and butter together on the stove or in the microwave until the butter is just melted. Set aside. Whisk the pumpkin, sugar, Autumn Spice, and salt together in the bowl of a stand mixer (or by hand). Add the warmed milk mixture, the egg, and the yeast, and whisk until combined. Switch to the dough hook (or a wooden spoon if mixing my hand) and mix in 1 cup flour on low speed. Mix for 1 minute, scraping down the sides as needed. Add the remaining flour and mix for 1 more minute.
   

2. Knead the dough: If using a stand mixer, continue mixing for another 5 minutes, until the dough is smooth and slowly bounces back after you poke it. If you don't have a stand mixer, sprinkle a small amount of flour on your work surface and knead the dough with your hands until you have a smooth, soft, just barely tacky dough ball.
   

3. Rise # 1: Lightly grease a large bowl with oil or cooking spray. Place the dough ball in the bowl and turn it to coat it all over with the oil. Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm spot in your kitchen for about 2 hours until doubled in size. (Note: If your kitchen is cold, try putting the covered bowl in the oven with the oven light on.)
   

4. Prep the pan: Grease the bottom and sides of a 9×13-inch baking dish or a 12-inch round baking dish.
   

5. Roll out the dough: Place the dough on a lightly floured work surface and, working with a lightly floured rolling pin, roll dough into a 10×12-inch rectangle with the longer edge facing you. If the dough keeps shrinking back when you try to roll it, cover it with a kitchen towel and allow it to rest for about 10 minutes before trying again.
   

6. Make and add the filling: Mix together the brown sugar and Autumn Spice. Spread the butter evenly over the dough and then sprinkle the spiced brown sugar evenly over the top. Starting with the edge nearest you, roll the dough into a tight log. Use a knife to cut the log in half. Then cut each half in half again. Then cut each quarter in thirds, leaving you with 12 spirals. Arrange the rolls in the prepared pan, cut side down.
   

7. Rise # 2: Cover the rolls with a kitchen towel and allow to rise about 1 hour until doubled in size. (Make ahead option: Wrap the pan tightly in plastic wrap and refrigerate overnight. Pull from the fridge and allow to rise about an hour before baking.)
   

8. Prepare the oven: Arrange rack in bottom third of oven. Preheat oven to 350F.
   

9. Bake: Bake rolls on the rack in the lower third of the oven for 15 minutes, until top is lightly browned. Tent with aluminum foil and bake an additional 10-15 minutes. Transfer pan to a rack to cool slightly while you make the icing.
   

10. Make the icing: Beat the cream cheese in the bowl of a stand mixer (or in a medium bowl using a handheld mixer). Add the milk and mix on high until smooth. Add the sugar and Autumn Spice and mix on high until smooth and creamy. Spread icing on rolls while they are still warm.
    

11. Cover leftover rolls tightly and store in the refrigerator for up to 5 days.

*Note: You can absolutely use a non-dairy milk substitute here. It will make the dough slightly less rich, but it will stick work just fine.