Equipment
- stand mixer
Ingredients
Dough
- ¾ c milk
- ¼ c vegetable or canola oil
- ¼ c sugar
- 1 ⅛ tsp active dry yeast
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ c pumpkin puree
- 2-4 c all purpose flour
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Cream Cheese Filling
- 8 oz cream cheese softened to room temp
- ⅓ c plain greek yogurt (or sour cream)
- ¼ c sugar
- 1 tsp vanilla extract
Gooey Topping
- 6 tbsp butter
- 6 tbsp light or dark brown sugar
- ¼ c chopped or whole pecans
- ¼ tsp pumpkin pie spice
Instructions
Pumpkin Dough
- Heat milk to between 105° and 110° F
- Add yeast, warmed milk, oil and sugar to the bowl of stand mixer and stir gently until combined. Let sit for about 5 minutes to activate yeast.
- Add remaining dough ingredients and mix using hook attachment. **Be sure to start with minimum amount of flour and add gradually until dough pulls away from sides of bowl and hook. Dough will still be soft.
- Cover bowl with a clean towel and place somewhere warm or in oven on proof setting for one hour or until doubled in size.
- Generously flour a large surface and turn dough out of bowl. Roll into a rectangle about 10x14 inches.
Cream Cheese Filling
- Combine all cream cheese filling ingredients until smooth and set aside or in refrigerator until ready to use.
Sauce
- In a small saucepan over medium heat, melt butter, pumpkin pie spice and brown sugar (stirring frequently) until smooth.
- Pour into baking pan and sprinkle with pecans.
Forming Rolls
- Preheat oven to 350°
- Spread the cream cheese mixture over the pumpkin dough, leaving about an inch around the edges
- Starting on the longer side, slowly roll the dough over the cream cheese to form a log.
- Using a serrated knife, slice the log into 8 even rolls. Transfer the cut rolls, face down into the pan with butter mixture.
- Bake for 20-25 minutes or until lightly browned and bubbly. Rolls should spring back when lightly pressed.
- Turn out onto a serving platter and serve warm.