These pumpkin cinnamon buns are what October morning dreams are made of. They’re soft, gooey, doughy, and delicious. Both the filling and the cream cheese frosting are packed with pumpkiny goodness. You truly won’t be able to stop yourself from having more than one.
Attach the dough hook to your KitchenAid mixer, and add the warm milk and instant yeast to the bowl. Mix the milk and yeast on low speed (with the dough hook attachment) for just a few seconds to get the two ingredients combined.
Then, add in the sugar, salt, butter, and egg and mix on medium speed. Last, add in the 3 cups of bread flour. Begin incorporating the flour on low speed, then increase to medium speed. Let the dough hook do its magic for about 5 minutes.
Remove the dough from the KitchenAid, and place in the middle of a lightly greased bowl. Cover with a towel or cloth napkin and let rise for 1 hour.
Remove the dough from the bowl and place it on a clean and uncluttered countertop. Next, use a rolling pin to begin rolling out the dough into a 18x12 inch rectangle.
Take the stick of butter and pop it in the microwave for about 20-25 seconds to soften it. Next, put the butter on the dough and use a silicone pastry brush to paint the butter onto all parts of the dough. Then, spread the pumpkin on top of the butter, again covering all of the dough.
In a medium bowl, combine the dark brown sugar, cinnamon, pumpkin pie spice, and cloves. Then, using a spoon, sprinkle the brown sugar and spices mixture onto the dough, on top of the butter and pumpkin. Be sure to cover all parts.
Next, gently pick up the edge of the long side of the dough closest to you and roll it up. Then, cut the rolled-up dough into 12 pieces, each one about 1 ½ inches wide. Place in a lightly greased pan. Cover with a towel or cloth napkin and let sit for 1 hour. As the rolls are rising, preheat your oven to 325 degrees.
After the buns have risen for 1 hour, place the pan in the middle rack of your oven and bake for 18-20 minutes. When they’re done, the rolls should look slightly golden brown on top, but still very light and doughy. Let them cool for 5-10 minutes.
If you’re lucky enough to have two KitchenAid mixing bowls, then grab your second one. If you’re like me and only have one, then you’ll have to take a moment to wash it. You’ll also want to remove the dough hook attachment from your mixer and add the wire whip or whisk on.
Put the softened butter and softened cream cheese into the KitchenAid mixing bowl and whip on slow speed to begin, gradually moving up to medium speed. Once the butter and cream cheese are whipped together, add the powdered sugar a little at a time in ½ cup increments, letting each ½ cup fully incorporate before adding the next.
Then, add in the pumpkin extract and pumpkin pie spice and whip at slow speed, gradually working up to high speed. Once everything is combined, add the half and half and again whip on high speed until completely incorporated. Set aside.
Once your buns have come out of the oven and cooled for 5-10 minutes, frost them with the pumpkin cream cheese frosting and serve!