# Components:
→ Dough
01 - 3 1/4 cups all-purpose flour, plus extra for dusting
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
08 - 1/4 cup unsalted butter, melted
09 - 2/3 cup whole milk, lukewarm
10 - 1/2 cup pumpkin purée
11 - 1 large egg, room temperature
→ Filling
12 - 1/2 cup packed brown sugar
13 - 2 teaspoons ground cinnamon
14 - 1/4 teaspoon ground nutmeg
15 - 1/4 cup unsalted butter, softened
→ Cream Cheese Frosting
16 - 4 ounces cream cheese, softened
17 - 1/4 cup unsalted butter, softened
18 - 1 cup powdered sugar, sifted
19 - 1/2 teaspoon vanilla extract
20 - 1 to 2 tablespoons milk, as needed
# Method:
01 - In a large bowl, thoroughly mix together all-purpose flour, granulated sugar, instant yeast, salt, ground cinnamon, ground nutmeg, and ground ginger.
02 - In a separate bowl, whisk together melted unsalted butter, lukewarm whole milk, pumpkin purée, and room temperature egg until completely blended.
03 - Add the wet mixture into the dry ingredients and stir until a soft dough develops. Knead on a lightly floured surface for 6 to 8 minutes until the dough is smooth and elastic; sprinkle with additional flour if sticky.
04 - Place dough in a greased mixing bowl, cover tightly, and allow to rise in a warm environment for approximately 1 hour or until doubled in volume.
05 - Deflate the risen dough and roll it out on a floured work surface to form a 16 by 12-inch rectangle.
06 - In a small bowl, combine packed brown sugar, ground cinnamon, and ground nutmeg. Evenly spread softened butter over the rectangle of dough, then sprinkle the sugar mixture across the surface.
07 - Starting from the long edge, tightly roll up the dough. Slice into 12 equal portions using a dough scraper or sharp knife.
08 - Arrange rolls in a greased 9 by 13-inch baking dish. Cover and let stand in a warm spot for about 45 minutes, until visibly puffy.
09 - Preheat oven to 350°F. Bake the cinnamon rolls for 22 to 25 minutes, or until their tops are golden brown.
10 - Beat softened cream cheese and butter together until creamy. Gradually add powdered sugar and vanilla extract, then mix in milk as necessary to achieve a smooth, spreadable consistency.
11 - Generously spread the cream cheese frosting over warm cinnamon rolls. Serve immediately for optimal flavor and texture.
