2 cups all-purpose flour (or whole wheat flour/gluten-free flour)
1/2 cup pumpkin puree (or applesauce)
1/4 cup granulated sugar (or brown sugar/coconut sugar)
1/4 cup milk (or almond/oat milk)
1/2 tsp cinnamon (or pumpkin pie spice)
1/4 cup butter, softened (or coconut/vegan butter)
1/2 tsp active dry yeast (or instant yeast)
1/4 tsp salt (or sea salt)
Prepare the Dough: In a mixing bowl, combine the warm milk, yeast, and sugar. Let it sit for about 5 minutes until foamy.
Add Pumpkin: Stir in the pumpkin puree, butter, and salt, followed by the flour. Mix until a soft dough forms.
Knead the Dough: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic.
First Rise: Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Roll Out Dough: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (approximately 12×8 inches).
Fill the Rolls: Spread softened butter over the rolled dough, then sprinkle a mixture of cinnamon and sugar evenly on top. Tightly roll the dough from the longer side, pinch the seam to seal, and slice into 1-inch thick pieces.
Second Rise: Place the rolls in a greased baking dish, cover, and let them rise for another 30 minutes.
Baking: Preheat the oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
Prepare Glaze: While the rolls are baking, mix together cream cheese, powdered sugar, and a splash of milk until smooth.
Glaze the Rolls: Once baked, drizzle the cream cheese glaze over the warm rolls and serve immediately.
