🎃 Pumpkin Spice Cinnamon Rolls For the Dough: • ¾ cup whole milk, warmed to 110°F • 2 ¼ teaspoons (1 packet) active dry yeast • ¼ cup granulated sugar • ½ cup canned pumpkin purée • 1 large egg, room temperature • 4 tablespoons salted butter, melted • 3 ¾ cups all-purpose flour (spooned and leveled) • 1 teaspoon salt • 1 ½ teaspoons pumpkin pie spice For the Filling: • 5 tablespoons salted butter, very soft • ⅔ cup brown sugar, packed • 1 tablespoon ground cinnamon • 2 teaspoons pumpkin pie spice • Pinch of salt For the Cream Cheese Frosting: • 4 ounces cream cheese, softened • 2 tablespoons salted butter, softened • 1 cup powdered sugar • ½ teaspoon vanilla extract • 1–2 tablespoons whole milk or cream • Pinch of salt 👩🍳 Instructions: 1. Activate the Yeast In a small bowl or measuring cup, stir together ¾ cup warm whole milk with 1 teaspoon of the ¼ cup granulated sugar. Sprinkle 2 ¼ teaspoons active dry yeast over the milk. Let sit for 5–10 minutes until foamy. 2. Make the Dough In a large mixing bowl (or stand mixer), combine the remaining ¼ cup minus 1 teaspoon granulated sugar, ½ cup pumpkin purée, 1 large egg, 4 tablespoons melted butter, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon salt. Stir in the foamy yeast mixture. Gradually add 3 ¾ cups all-purpose flour, mixing until a soft, sticky dough forms. Knead by hand or with a dough hook for 8–10 minutes, until smooth and elastic. If sticky, add flour 1 tablespoon at a time. Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 to 1½ hours, or until doubled in size. 3. Prepare the Filling In a small bowl, mix together ⅔ cup brown sugar, 1 tablespoon cinnamon, 2 teaspoons pumpkin pie spice, and a pinch of salt. Set aside. Keep 5 tablespoons very soft butter ready for spreading. 4. Roll and Assemble Turn the risen dough out onto a floured surface. Roll it into a 14x10-inch rectangle. Spread the dough evenly with the 5 tablespoons soft butter, then sprinkle the entire sugar-spice mixture over the buttered surface. Roll the dough tightly from the long (14-inch) side into a log. Slice into 9 even rolls and place them into a greased 9-inch square or 8x11-inch baking dish. Cover and let rise again for 30–45 minutes, until puffy and nearly doubled. 5. Bake at 325°F Preheat your oven to 325°F (163°C). Bake the rolls for 28 to 35 minutes, until the tops are lightly golden and the centers are cooked through. If the tops are browning too quickly, loosely cover with foil after 25 minutes. Rolls are done when the center feels set or reaches 190–195°F internally. 6. Make the Frosting While the rolls bake, beat together 4 ounces softened cream cheese and 2 tablespoons softened butter until smooth. Add 1 cup powdered sugar, ½ teaspoon vanilla extract, a pinch of salt, and 1 to 2 tablespoons whole milk or cream (add gradually) until you reach a spreadable consistency. 7. Frost and Serve Let the rolls cool for 5–10 minutes, then spread the cream cheese frosting generously over the warm rolls so it melts slightly into the swirls. Serve fresh!