Blogging and Baking from The Nest

Dough adapted from


1 Package (2 1/4 Tsp) Active Dry Yeast

1 1/4 Cups Warm Milk (110 to 115 degrees)

1 Cup Puree Pumpkin

1/2 Cup Sugar

1/2 Cup Butter, Melted

1 Teaspoon Salt

5 to 5 1/2 Cups Flour


1 Cup Butter, Melted

2 Cups Brown Sugar

2 1/2 Teaspoon Pumpkin Pie Spice

Pumpkin Cream Cheese Icing

8 Ounces Cream Cheese, Softened

3 1/2 Cups Powdered Sugar

1 Stick Butter, Softened

1 Cup Whole Milk

2 1/2 Teaspoons Vanilla Extract

3/4 Teaspoons Salt

1/2 Cups Puree Pumpkin

1 Teaspoons Pumpkin Pie Spice

1/2 Teaspoon Cinnamon

1/4 Teaspoon Nutmeg


In a large bowl for the mixer, dissolve yeast in warm milk.  Add pumpkin, sugar, butter, salt and flour.  Knead to form a soft, smooth dough, about 4-5 minutes.  Place in greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about one hour.

While the dough rises, mix the filling.  In a small glass bowl, melt butter and add brown sugar and pumpkin pie spice.

After dough has risen, punch down and divide in half.  Roll half into a 16 X 8 inch rectangle.  Spread with half of the filling.  Roll up jelly-roll style, starting with a long side, pinch seams to seal.  Cut into 12 slices.  Place in greased 13 X 9 inch pan or two pie pans.  Repeat with other half of dough.  Cover each pan and let rise until doubled, about 30 minutes.

Bake at 375 degrees for 20-25 minutes or until golden brown.

While rolls bake make icing.  Mix butter, cream cheese, powdered sugar, milk, vanilla, pumpkin, salt and spices in an electric mixer until smooth and pourable.

Remove rolls from oven and allow to sit for 5 minutes before drizzling icing all over the rolls.  Be sure to get the icing all around the edges and covering the surface so they’ll be nice and moist.  As a variation, you can sprinkle chopped pecans over the top.



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