4cups+ 2 tbsp bread flourdivided, plus more for rolling
2¼tspactive dry yeastor one envelope
1tsppumpkin pie spice
¼cup2% milk
1cupcanned pumpkin pureenot pumpin pie filling
¼cupbrown sugar
⅓cupunsalted butterroom temperature
½tspkosher salt
2largeeggsroom temperature
Filling
⅔cupcanned pumpkin puree
¼cupbrown sugar
1tsppumpkin pie spice
¼tspkosher salt
Icing*
½tspinstant espresso powder
2-3tbspmilk
2cupsconfectioner's sugar
½tspvanilla extract
Instructions
Into the bowl of stand mixer, pour 2 cups of flour, yeast and pumpkin pie spice. Use a fork or whisk to evenly disperse the ingredients throughout the flour.
In a small saucepan over medium heat, warm milk, 1 cup of pumpkin puree, maple syrup sugar, butter, and salt until it reaches 120-130 degrees. Add this to the bowl of flour. Using the dough hook attachment, mix it on low speed for 15-20 seconds.
Add the 2 eggs. Beat on low for 30 seconds, scrape down the sides and beat on medium for about 3 minutes.
Add the remaining 2 cups of flour, 1 cup at time. Beat just until each cup is incorporated and scrape down the sides in between. The dough should pull away from the sides of the bowl, but still be a little sticky.
Dust a work surface with the remaining 2 Tbsp of flour and turn your dough out. Knead by hand for 3 to 5 minutes, incorporating all the flour.
Shape it into a ball and place it in a lightly greased bowl. Turn it over once to coat, cover and set in a warm, dry spot for about 1 hour. It will double in size.
Meanwhile, make the pumpkin filling by combining the remaining canned pumpkin puree, maple syrup, brown sugar, pumpkin pie spice and salt in a bowl. Set aside until ready to use.
Punch down the dough. Lightly dust a work surface and rolling pin with flour. Roll the dough into a large rectangle, about 12" by 18".
Spread pumpkin filling all over the dough. Starting with a long edge, roll the dough into a cylinder. Use a sharp knife to cut the dough into 12 equal slices.
Place the rolls into a lightly greased 9"x13" baking dish. Cover them and allow to rest for another 30-45 minutes. They will expand to fill the pan.
Preheat the oven to 350 degrees. After the rolls have rested, bake them for 28 to 30 minutes, then remove to a cooling rack.
Prepare the icing by dissolving the instant espresso powder in 2 tbsp warm milk. Add vanilla extract and confectioner's sugar. Mix until smooth, adding an additional tablespoon of milk as needed.
Drizzle or spread the icing over the baked rolls.
The rolls can be stored at room temperature in an air tight container for 2-3 days, or in the fridge for up to one week.
*If you prefer to use brewed coffee, omit the instant espresso powder and milk and mix 2 cups of confectioner's sugar with 2 to 3 tablespoons of strong brewed coffee and 1/2 tsp of vanilla.