1-First Steps: Mixing and Rising the Dough: Warm 1/3 cup whole milk and 2 tablespoons unsalted butter until the butter melts; keep the mixture at 105°F-115°F. In a large bowl, whisk 1/2 cup canned pumpkin puree with 1/4 cup granulated sugar, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt. Add the warm milk mixture, 1 large egg, and 2 and 1/4 teaspoons instant or active dry yeast, then combine everything. Mix in 1 cup of the all-purpose flour, followed by the remaining 1 and 2/3 cups flour.

2-First Steps: Mixing and Rising the Dough: Knead the dough for 5 minutes by hand or with a mixer until it’s soft but not too sticky, adding extra flour only if needed. Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 2 hours until it doubles in size. If your kitchen is cool, use your oven’s proofing setting to help. Remember, for more baking ideas, check out this blueberr y cottage cheese breakfast bake for another morning favorite.

3-Shaping and Baking: Grease a pan for 10-12 rolls and punch down the risen dough. Roll it into a 10×14 inch rectangle on a floured surface. Spread 6 tablespoons softened unsalted butter over the dough, then mix and sprinkle 1/2 cup packed brown sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground cloves on top. Roll the dough tightly, slice into 10-12 pieces, and arrange in the pan. Let them rise for about 1 hour until doubled.

4-Shaping and Baking: Preheat your oven to 350°F and bake for 22-28 minutes, covering with foil after 15 minutes to avoid over-browning. While they bake, prepare the icing by beating 4 ounces cream cheese until smooth, then adding 3 tablespoons pure maple syrup, 1 tablespoon whole milk, and 2/3 cup sifted confectioners’ sugar. Spread the icing over the warm rolls. Prep time is about 3 hours including rises, cook time is 25 minutes, and total time is around 3 hours and 25 minutes.