Pumpkin Spice Latte Cinnamon Rollswith Espresso Cream Cheese Frosting

Make the dough: In a bowl combine warm water, milk, melted butter, granulated sugar, a pinch of salt, and yeast; let sit for 5 minutes.

Add flour, pumpkin puree, and the pumpkin spice mix; knead until the dough passes the windowpane test.

Place the dough in a lightly oiled bowl, cover, and bulk‑ferment for about 1 hour until doubled in size.

While the dough ferments, prepare the filling: mix softened butter, brown sugar, cinnamon, and additional pumpkin spice until smooth.

After the first rise, gently deflate the dough, roll it into a 9 × 15 inch rectangle, and spread the filling evenly to the edges.

Roll the dough tightly into a log, then cut into 1.5‑inch pieces.

Arrange the rolls in a 9 × 15 inch baking dish, cover, and let proof for 30‑45 minutes.

Preheat the oven to 350°F (350°F). Bake the rolls for 20‑25 minutes, until the tops are golden and the filling caramelizes.

While the rolls bake, make the espresso cream cheese frosting: beat softened cream cheese with powdered sugar, espresso, melted butter, and a pinch of salt until light and fluffy.

When the rolls are done, let them cool slightly, then spread a generous layer of espresso cream cheese frosting over each warm roll.

Serve warm for a cozy fall breakfast or dessert.