1-First Step: Make the Dough: Whisk together 1 cup lukewarm milk, 1 ½ teaspoons instant yeast, and ½ teaspoon granulated sugar in your stand mixer bowl. Let it sit for 5-10 minutes until it gets foamy that’s your sign the yeast is alive and ready. Add the rest of the dough ingredients: ½ cup granulated sugar, 3 large eggs, 1 teaspoon ground cinnamon, 5 ¾ cups all-purpose flour, 1 cup pumpkin puree, ½ cup softened unsalted butter, and 2 ¼ teaspoons salt. Mix on low speed with the dough hook until it all combines, then crank it up to medium for 6-8 minutes until the dough is smooth and elastic.

2-Second Step: Let the Dough Rise: Transfer the dough to a lightly oiled bowl, cover it, and let it rise at room temperature for about 1 hour. Once it’s doubled in size, do a quick stretch and fold to strengthen it, then cover again and pop it in the fridge for 2-12 hours. This cold proof step makes the flavors develop and the texture even better, so plan ahead if you can.

3-Third Step: Prepare the Caramel Sauce and Filling: While the dough chills, make the salted caramel sauce by combining 1 cup granulated sugar, ¼ cup water, and 3 tablespoons light corn syrup in a saucepan. Heat it over medium until it turns amber, about 5-10 minutes. Warm ¾ cup heavy cream in the microwave for 1 minute, then remove the caramel from heat and whisk in the cream, 2 teaspoons pure vanilla extract, and 1 teaspoon kosher salt. Let it cool in a jar. For the filling, cream 1 cup packed brown sugar, 2 tablespoons ground cinnamon, and ¾ cup softened unsalted butter until it’s fluffy and easy to spread.

4-Fourth Step: Shape the Rolls: Roll out the chilled dough on a floured surface into a 12×16 inch rectangle. Spread the filling evenly, leaving a small bare edge on one long side. Use a pizza cutter to slice it into 12 strips, each about 1 1/3 inches wide. Roll each strip into a tight spiral, tucking the end underneath, then place them cut side up in a parchment-lined 9×13 inch pan. Cover and let them rise for 45-60 minutes until puffy.

5-Fifth Step: Bake the Rolls: Preheat your oven to 375°F and warm ½ cup heavy whip cream, then pour it evenly over the rolls. Bake at 375°F for 10 minutes, then lower the heat to 350°F and bake for another 20-25 minutes until golden brown. If they start browning too fast, tent with foil to keep them perfect. The total baking time is around 30-35 minutes, so keep an eye on them.

6-Sixth Step: Make the Frosting and Assemble: Beat 4 oz softened cream cheese and ¾ cup softened unsalted butter for 2 minutes until smooth. Add 3 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt, mixing on low then medium-high until fluffy. Once the rolls cool for at least 30 minutes, spread on the frosting and drizzle with the warm salted caramel sauce. For more fall baking inspiration, try this chocolate chip banana bread recipe on our site it’s another easy treat for your baking repertoire.