Make the pumpkin dough

• Warm the milk and add it to the bowl of a stand mixer with the yeast and a spoonful of the sugar.
• Add the flour, pumpkin puree, remaining sugar, melted butter, egg, vanilla, salt and pumpkin pie spice.
• Knead with the dough hook until a soft, smooth dough forms.

Let the dough rise

• Cover the dough and let it rise in a warm environment until slightly puffed.

Prepare the pumpkin spice cinnamon filling

• Mix the brown sugar, cinnamon and pumpkin pie spice together.
• Beat in the softened butter until a spreadable paste forms.

Roll and fill the dough

• Roll the risen dough out into a large rectangle on a floured surface.
• Spread the filling evenly over the dough.

Shape the rolls

• Roll the dough up tightly into a log.
• Slice into even rolls and arrange them in a baking dish.

Second rise

• Cover the rolls and let them rise again until puffy.

Bake the rolls

• Bake at 180 °C until golden at the edges and cooked through.

Make the cream cheese frosting

• Beat the cream cheese and softened butter until smooth.
• Add the powdered sugar and vanilla and beat until creamy.

Frost and serve

• Spread the frosting over the warm rolls so it melts over the top.
• Serve warm with a hot cup of coffee.