YIELD: 9 servings PREP TIME: 30 minutes plus rise time COOK TIME:
For the Dough
1 cup canned pumpkin or squash 2 large eggs 2 tablespoons to 1/4 cup lukewarm water* 1/4 cup soft butter 2 1/2 cups unbleached all-purpose flour 1 3/4 cups King Arthur White Whole Wheat Flour 1/4 cup nonfat dry milk 1 tablespoon pumpkin pie spice 3 tablespoons brown sugar, light or dark 1 1/2 teaspoons salt 2 teaspoons Red Star Quick Rise Yeast or instant yeast *Adjust the amount of water by the time of year or your climate. For summer, or in a humid environment, use the lesser amount of water. In winter, or in a dry climate, use the greater amount. It’s always best to start with the lesser amount; you can always add more. (I needed the full 1/4 cup in my rolls).
For the Filling
For the Frosting
4 ounces cream cheese, softened 4 tablespoons unsalted butter, softened 1/4 cup pure maple syrup (I used Grade A) 1/2 cup confectioners’ sugar, sifted (see recipe notes) 1/2 teaspoon pumpkin pie spice