Prep Time
3 minutes
Cook Time
20 minutes
Additional Time
4 hours 57 minutes
Total Time
5 hours 20 minutes
Ingredients
For the Dough:
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¼ cup warm water
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2½ tsp. yeast
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1 tsp. sugar
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½ cup milk
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2 eggs
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1 cup Libby's pure pumpkin
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⅓ cup butter, melted
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1/2 tsp. pumpkin pie spice
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1/4 tsp. cinnamon
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1 tsp. salt
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½ cup white sugar
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5-6 cups flour (mine took 5 1/2 cups)
For the Filling:
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½ cup Libby's pure pumpkin
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½ cup softened butter
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½ cup packed dark brown sugar
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½ cup white sugar
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1 1/2 Tbl. pumpkin pie spice
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1/2 Tbl. cinnamon
For the Icing:
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2 cups powdered sugar
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2 Tbl. softened butter
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½ tsp. vanilla
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2 Tbl. cream or milk
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1 Tbl. maple syrup
Instructions
For the Dough:In a small bowl, mix together the warm water, yeast, and 1 teaspoon sugar. Stir to combine and let sit for 10-15 minutes or until mixture is foamy. (I place this in my oven with the light on).In the bowl of a stand mixer fitted with a paddle attachment, stir together the milk, eggs, pumpkin, butter, ½ cup sugar, salt, the 1/2 tsp. pumpkin pie spice, and the 1/4 tsp.cinnamon. Mix until well blended. If you don't have a stand mixer you can do this with a hand mixer or a spoon.Add 4 cups of the flour and the yeast mixture. Stir and mix until combined.Switch to the dough hook and knead for 5 minutes. Add in the additional 1-2 cups of flour, a ½ cup at a time, until the mixture starts to clean the sides of the bowl. You want a soft dough but not an overly sticky one. If you're doing this by hand, flour a clean surface, turn the dough out, and sprinkle with flour. Knead by hand for 8-10 minutes or until you have a soft dough that is no longer sticky. Form into a ball, and place the ball of dough into an oiled bowl. Flip and turn to make sure that all sides have been oiled. Cover with sprayed plastic wrap or a damp, lint-free tea towel.Set in a warm, draft free place, and let rise for 1 hour or until the dough has doubled in size. (I set the bowl in my oven with the light on, and let it rise for a total of 1 1/2 hours - until it doubled.)For the Filling:Beat together the softened butter and the ½ cup pumpkin until smooth. Set aside.In another bowl mix together the brown and white sugars, and 2 Tablespoons pumpkin pie spice.Or you can just beat all of the ingredients together. Either way works fine in the end.Assembling and Baking the Rolls:When dough is ready, roll out onto a floured surface into a 16" by 21" rectangle. It doesn't have to be exact.Spread the pumpkin/butter mixture over the dough and sprinkle with the sugar and spice mixture.Roll up tightly starting with a long edge, pinching the edge to seal.Cut the jagged edges off and then slice into 12 rolls.Place into a greased 9 x 13" pan or 2 (8") cake pans.Cover with sprayed plastic and let rise for 30 - 40 minutes.While rolls are rising preheat oven to 400º F.When the rolls are almost doubled, bake for 15-20 minutes or until golden brown. (*Make sure the ones on the center are done).For the Icing:In a medium bowl, mix together the powdered sugar, 2 Tablespoons softened butter, vanilla, maple syrup and enough cream or milk to achieve the desired consistency. Immediately spread over warm rolls.
