Rockin' Rolls

How do you improve upon the perfect treat? With more sugar, spice, and everything nice.

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PSL CINNAMON ROLLS

MAKES 12

3 HR 30 MIN

DOUGH

Cooking spray

1 (1½-oz.) packet active dry yeast

½ cup whole milk, warmed to 110°

4½ cups (540 g.) all-purpose flour, plus more for dusting

½ cup (100 g.) granulated sugar

¼ cup (53 g.) packed light brown sugar

2 tsp. kosher salt

1 tsp. pumpkin pie spice

1 large egg, room temperature

1 cup pumpkin puree

4 Tbsp. unsalted butter, softened

FILLING

Cooking spray

½ cup (1 stick) unsalted butter, softened

½ cup (107 g.) packed light brown sugar

2 tsp. pumpkin pie spice

1 tsp. ground cinnamon

All-purpose flour, for dusting

FROSTING

4 oz. cream cheese, softened

4 Tbsp. unsalted butter, softened

1 cup (113 g.) confectioners' sugar

1 tsp. pumpkin pie spice, plus more for sprinkling

2 tsp. instant coffee granules

2 Tbsp. whole milk, warmed

1. Dough: Grease a large bowl with cooking spray. In a small bowl, sprinkle yeast over milk and let sit until foamy, about 5 minutes.

2. In the large bowl of a stand mixer fitted with the dough hook, mix flour, granulated sugar, brown sugar, salt, and pumpkin pie spice until combined. With the mixer on low speed, add egg, pumpkin puree, and yeast mixture. Mix, scraping down sides of bowl, until combined, about 1 minute. Add butter, 1 Tbsp. at a time, and mix to combine.

3. Increase mixer speed to medium and mix until dough sticks to sides of bowl but pulls away when scraped, about 10 minutes. Transfer dough to prepared bowl. Cover and place in a warm spot. Let rise until not quite doubled in size and dough springs back when poked, 1½ to 2 hours.