- 3 1/2 cups warm water (110 degrees)
- 3/4 cup sugar
- 1/2 cup oil
- 6 Tbs yeast
- 1 Tbs salt
- 3 large eggs
- 10 1/2 -11 cups flour
- Oil for the counter (1-2 Tbs should be enough)
- 1 cup pumpkin puree
- 2 Tbs milk
- 1/2 cup packed light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 2 tsps vanilla
- 4-6 cups powdered sugar
- 1/2 tsp pumpkin pie spice
- 3-4 Tbs milk
- In a large mixing bowl, combine warm water, sugar, oil, and yeast and stir it a couple of times.
- Let yeast mixture sit for a full 15 minutes.
- Meanwhile, preheat the oven to 400 degrees.
- After 15 minutes, add salt and eggs and mix for 1 minute.
- Slowly add flour, start with 8 cups, and mix, gradually adding the last 2 1/2-3 cups. Pay attention to the dough. If it appears too wet, add a little more flour.
- Once all the flour is added, let mixer knead for 10 minutes with a dough hook. (Can use Larger Kitchen Aid, if using a smaller one, keep an eye on it, and push it down if it climbs the dough hook). Or knead by hand for 10 minutes.
- After kneading, let dough rise for 10 minutes until double in size. It will take longer if your kitchen is cold.
- After it has doubled in size, pour a little oil on the counter, and dump the dough onto it.
- Divide the dough in half, and using your hands, press it into a rectangle.
- In a separate bowl, mix together filling ingredients and then spread half of the filling mixture over the dough.
- Tightly roll into a log and cut into 12 even sized pieces.
- Repeat with the remaining dough, and the other half of the filling.
- Place on baking tray and let rise for 5-10 more minutes. They will continue to rise in the oven. You want them to be nice and big, so if your kitchen is cold it may take longer. You should have 24 rolls total.
- Bake 12-15 minutes, until tops are golden brown.
- Remove from oven, and let cool.
- Meanwhile, mix cream cheese frosting ingredients together, and spread over rolls while still warm.
Put dough near the preheating oven to speed up the rise time.
The filling is light, so if you want a thicker filling, double the filling recipe, and bake 3-5 minutes longer