In a small bowl, combine the yeast with warm milk and let it sit for 5 minutes until the mixture becomes frothy.
1 packet active dry yeast, ½ cup warm milk
In a large mixing bowl, combine ¼ cup of the brown sugar, melted butter, salt, pumpkin puree, and a hint of cinnamon (about ¼ teaspoon). Add the frothy yeast mixture and stir to combine everything well.
1 cup brown sugar, ⅓ cup unsalted butter, 1 teaspoon salt, ½ cup canned pumpkin puree, 1 teaspoon cinnamon
Gradually add the flour, one cup at a time, until a dough forms. Knead the dough on a floured surface for 5 minutes. If it’s too sticky, add a bit of cold water, or grease your hands to help manage the dough.
3 cups all-purpose flour
Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for 1 hour. After the dough has risen, punch it down, then roll it out into a rectangle. Spread the softened butter over the rolled dough and sprinkle with the remaining brown sugar and cinnamon.
¼ cup unsalted butter
Roll the dough tightly into a log and slice it into 12 equal pieces. Arrange the rolls in a greased baking dish, cover, and let them rise for an additional 30 minutes.
Preheat your oven to 375°F (190°C). Bake the rolls for 25-30 minutes, or until they’re golden brown and fully cooked through.
In a mixing bowl, beat together the powdered sugar, softened cream cheese, softened butter, and vanilla extract until smooth and creamy. Spread the frosting over the warm cinnamon rolls before serving. Enjoy!
1 cup powdered sugar, ½ cup cream cheese, 1 teaspoon vanilla extract