Sweet Dough

1. Combine milk, sugar, salt, and butter in a small saucepan. Heat over low heat until the butter and sugar dissolve. Cool to lukewarm.
2. Dissolve yeast in warm water in a warmed bowl (make sure the temperature does not exceed 110ºF). Add milk mixture, pumpkin purée, eggs, pumpkin pie spice and 5 cups of flour. Beat with a dough hook on speed 2 for 3 minutes.
3. Continuing at speed 2, add the rest of the flour, 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. Knead on speed 2 for 5 more minutes.
4. Place dough in a greased bowl. Cover and let rise in a warm place until it’s doubled in size (about 1 hour).
5. After 1 hour, punch the dough down and shape into a 10 x 30 x 1 inch rectangle.

Cinnamon Pumpkin Butter Filling

1. Place brown sugar, sugar, butter, flour and pumpkin spice in a mixer bowl. Mix with a flat beater on speed 2 for 1 minute.
2. Spread the cinnamon sugar filling evenly over the dough. Then spread a layer of the pumpkin butter over the cinnamon sugar mixture. Roll the dough tightly from long side to form a 30 inch roll, pinching seams together. Cut into 18 1 1/2 inch slices.
3. Place rolls in a greased cake pans, cover and let rise in a warm space for 1 hour.
4. Bake at 350ºF for about 20-25 minutes.

Coffee Cream Cheese Icing

1. In a stand mixing bowl, mix cream cheese, butter, powdered sugar, espresso powder and vanilla until it’s completely combined.
2. Once the rolls have cooled for 10 minutes, smear the icing over the top.
3. Enjoy with a drink of choice…dare we say, a pumpkin spice latte.