Yield: 12 rolls
DOUGH: Sprinkle yeast over warm water. Add teaspoon of sugar and stir to combine. Let sit for 5-7 minutes to allow mixture to bubble and activate.
In the bowl of a stand mixer, whisk together yeast mixture, milk, brown sugar, egg, egg yolk, and pumpkin puree. Whisk salt in flour. Add 2 cups of flour to mixing bowl. Use the dough hook attachment to mix together. Add another cup of flour. Continue to knead on low speed until adding softened butter one tablespoon at a time. Add remaining flour and knead until dough is smooth and cleans the sides of the bowl.
Transfer dough to a lightly greased bowl. Cover with plastic wrap and let sit at room temperature for about an hour until dough has doubled in volume.
Punch dough risen dough. Transfer to a clean working surface. Roll dough into a 20 x 14-inch rectangle.
FILLING: In a small bowl, mix together softened butter and pumpkin puree. In another small bowl, whisk together sugar, cardamom, and cinnamon. Spread butter mixture over dough. Sprinkle spiced sugar mixture on top.
Starting at the long side, roll dough into a log. Slice log into 12 equal parts. Place rolls in a greased 9 x 13-inch baking pan (quarter sheet pan size). Cover with plastic wrap and let rest for 30-45 minutes at room temperature to allow rolls to rise.
Preheat oven to 350 degrees F. Remove plastic wrap and bake rolls for 30-35 minutes until golden brown on top and the internal temperature of the rolls reach 185 degrees F. Allow rolls to rest for 5-7 minutes to cool slightly before frosting.
CREAM CHEESE: Beat together cream cheese and butter until smooth. Add powdered sugar, cardamom, cinnamon, and salt. Beat until smooth. Spread over warm rolls.
REHEATING NOTES: To keep the rolls moist, place a glass of water in the microwave along with the bread roll. Microwave for 30 seconds, or until bread is warm. The glass of water helps prevent the bread from drying out.
All images and text ©The Little Epicurean