Ingredients
Equipment
Method
- In a small bowl, combine warm milk with 1 tablespoon sugar and yeast. Stir and let sit for 10 minutes until foamy.
- In a large bowl, mix flour, salt, and nutmeg. In another bowl, whisk pumpkin puree, melted butter, remaining sugar, and egg. Combine wet and dry, knead 8–10 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise 1 to 1½ hours until doubled in size.
- In a small bowl, mix softened butter, brown sugar, and cinnamon into a paste.
- Punch down dough, roll into a 12x16-inch rectangle. Spread filling evenly over dough.
- Roll dough tightly from long edge, slice into 12 rolls using floss or sharp knife.
- Place 2 strings in a crisscross under each roll and gently tie to form pumpkin shape.
- Place rolls on parchment-lined tray, cover, and rise 30–40 minutes until puffy.
- Preheat oven to 350°F. Brush rolls with melted butter. Bake 20–25 minutes until golden. Cool slightly and remove strings.
- Beat cream cheese until smooth. Add powdered sugar and vanilla, mix until creamy. Add milk if needed.
- Frost warm rolls. Top with pretzel stick or pecan in center to resemble pumpkin stem. Sprinkle with cinnamon or nutmeg.
Nutrition
Notes
Tie the rolls loosely to maintain shape, brush tops with melted butter for shine, and frost while warm for a drippy finish. Customize flavors with maple extract, orange-tinted frosting, or swaps like Nutella or apple butter. Store unfrosted at room temp or freeze for later!