3 3/4 cups (469 g) all-purpose flour, spooned and leveled
1 tbsp pumpkin pie spice
1 1/2 tbsp granulated white sugar
3/4 tsp salt
1 whole egg, whisked
1 egg yolk, whisked
5 tbsp (70 g) unsalted butter, softened
6 tbsp (92 g) canned pumpkin puree
1/2 tbsp vanilla
1/2 cup (112 g) unsalted butter, softened
1 cup (220 g) light brown sugar, packed
1 1/2 tbsp pumpkin pie spice
pinch salt
1/4 cup (60 ml) heavy cream, at room temperature ((for pouring between rolls while they proof))
8 oz (226 g) cream cheese, softened
6 tbsp (90 ml) maple syrup
1 1/2 cups (195 g) powdered sugar
1 tsp pumpkin pie spice
Instructions:
Microwave the cold milk for 45 seconds-1 minute, or heat on the stove, until it is around 105-110 degrees. Bloom your yeast by mixing the active dry yeast, granulated white sugar, and the lukewarm milk together. Let it sit for 10 minutes or until foamy on top.
In a stand mixer with a whisk attachment, mix together the all purpose flour, pumpkin pie spice, granulated white sugar and salt.
Add in the whisked whole egg and egg yolk, butter, pumpkin puree and vanilla and mix.
Add in the milk and yeast mixture and mix until everything is blended. Switch to a dough hook and knead for about 5 minutes on medium speed until it's no longer sticking to the bottom and forms into a ball. When the dough is finished being kneeded it will be smooth and just slightly sticky.
Form the dough into a ball and place in a large, greased bowl. (Works best with floured hands). Cover with plastic wrap and place in a warm place to proof for 1 1/2 to 2 hours, or until the dough doubles in size.
While the dough rises make the filling by mixing the butter, brown sugar, pumpkin pie spice and a pinch of salt together.
Grease a 9x13" casserole dish and set aside.
Once the dough has had a chance to rise, remove from bowl, press down on the dough to release the air, and roll out on a floured surface. Roll the dough into a large rectangle, about 18 x 12".
Next, spoon the prepared filling over the dough and spread it evenly.
Roll the dough tightly into a long log shape starting with the end closest to you. Cut off the ends, then cut the rolls about 1 inch wide. You should be able to get 12 rolls out of the log.
Place the rolls in the prepared casserole dish. Pour heavy cream in between each roll, (optional).
Loosely cover them with greased plastic wrap and let them proof in a warm place for about an hour, or until they have doubled in size.
Preheat oven to 350 degrees about 15 minutes before the rolls are done proofing (or earlier if your oven takes longer to preheat).
Once the rolls have proofed, bake for 20-25 minutes, or until a deep orange/golden color.
While the rolls bake make the glaze. Add the cream cheese and maple syrup to a medium sized bowl. Mix with an electric mixer until smooth.
Then sift in the powdered sugar a little at a time until all is combined.
Lastly mix in the pumpkin pie spice.
When the rolls are done baking remove them from the oven and let them cool for 5 minutes.
Cover each roll with the maple cream cheese glaze and serve!
Store leftovers in an air tight container in the fridge for up to three days. Rewarm for best taste.