After my daughter opened a can of pumpkin puree for her pumpkin spiced latte experiment, I knew what I would do with the remainder.
When it comes to fall I am all in on the pumpkin flavored everything! I used a basic brioche dough and substituted the pumpkin puree for butter. In place of the traditional cinnamon spice filling for a roll, I used pumpkin pie spice mix. And, of course I topped it with cream cheese frosting because….why not??
This recipe made 18 rolls (though you can vary that by how you size the dough rectangle and how thick you slice them). I divided them into two greased 8×8 dishes. Baked one today and stuck the other pan in the freezer since they are best fresh.
- 3/4 c. lukewarm water
- 1/2 T yeast
- 1/2 T salt
- 3 eggs
- 1/2 c. honey
- 3/4 c. pumpkin puree
- 3 1/2 c. flour
- 2 T. melted butter
- 1/4 c. brown sugar
- 3 T pumpkin pie spice
- Combine all ingredients in a stand mixer, using the paddle attachment. Mix until a sticky dough has formed and all the flour is incorporated.
- Loosely cover and let rise for 2 hours.
- On a floured surface, roll out the dough into a rectangle of equal thickness (about 1/2 inch in thickness).
- Spread melted butter evenly across the rectangle. Then sprinkle brown sugar and the pumpkin pie spice in even layers.
- Roll the dough (jelly roll style, if that means anything to you!), starting with the long edge. Pinch the edge to seal.
- Using thread or floss (knife works in a pinch but will compress the dough), gently slide under the roll and then raise the thread on either side, criss-crossing on top and pulling tight to cut through the dough in one inch sections (or fatter if you want larger rolls).
- Place in a greased baking dish, and allow to rise until doubled (about 1.5 hours).
- Bake at 375 for about 20-25 minutes (until golden brown).