- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 3 cups flour, divided
- 2/3 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3 tablespoons flour
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
- 4 tablespoons chilled butter, cut into small sections
- 1 1/2 cups powdered sugar
- 1-2 tablespoons milk
- 1 teaspoon maple extract
- 1 tablespoon maple syrup
Dissolve yeast in warm water in a large bowl and let stand five minutes. Add 2/3 cup flour, pumpkin, milk, butter, sugar, salt, nutmeg, and vanilla to bowl and mix well. Transfer to a stand mixer fitted with a dough hook and knead on low 10 minutes until smooth and elastic. Add flour 1 tablespoon at a time until dough forms a ball and is mostly no longer sticky. (May still be a bit tacky)
Coat a large bowl with cooking spray. Place dough in bowl and cover. Place bowl in a warm place and allow dough to rise 45 minutes or until doubled in size.
Combine sugar, brown sugar, flour, cinnamon, and pumpkin pie spice in a bowl. Cut in butter with two forks or a pastry cutter until mixture resembles course crumbs.
Punch dough down. Allow to rest 10 minutes. Roll dough into a rectangle, about 12×12 inches. Sprinkle with filling. Roll tightly, pinch ends to seal, and slice into 9 sections. Place sections flat side down in a well greased 8×8 inch square pan. Cover and allow to rise about 30 more minutes or until doubled in size.
Preheat oven to 375. Bake rolls about 20 minutes or until golden brown. Allow to cool slightly.
Mix together powdered sugar, milk, maple extract, and maple syrup. Drizzle over rolls and serve warm.