Pumpkin Spice Cinnamon Rolls
Ingredients
For the Frosting
- 1/2 cup 4 ounces full-fat cream cheese very soft–about 70°F
- 2 tsp vanilla extract
- 1-1/4 cups powdered sugar 5 oz
For the Pumpkin Filling
- 1 stick unsalted butter 4 oz creamy and soft–about 70°F
- 3/4 cup light brown sugar 6 oz
- 2 tbsp ground cinnamon 1/2 oz
- 1/2 tsp grated nutmeg
- 2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp Diamond Crystal kosher salt
- 3/4 cups canned pumpkin puree 6 oz
- 1 cup pecans, toasted 4 oz
For the Dough
- 3-1/2 cups all-purpose flour such as Gold Medal, plus more for rolling (16 ounces)
- 1/2 cup sugar 3 1/2 ounces
- 2 tsp instant dry yeast (not rapid-rise)
- 1-3/4 tsp Diamond Crystal kosher salt (half as much if iodized)
- 1/4 tsp baking soda
- 1 stick unsalted butter 4 oz
- 1/2 cup milk (any percentage) 4 oz
- 1 cup canned pumpkin puree 8 oz