The Best Pumpkin Cinnamon Rolls

Dough

all-purpose flour, or as needed

granulated sugar

pumpkin pie spice

instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)

salt, to taste

unsalted butter, melted (1 stick)

buttermilk

pumpkin puree

large egg, lightly whisked

Filling

tablespoons unsalted butter (3/4 of 1 stick), very soft – let it sit out while dough rises

to 1 1/4 cups light brown sugar, packed

+ tablespoons cinnamon (I used 3+)

Cream Cheese Glaze

brick-style cream cheese (lite is okay), softened – let it sit out on the second rise or while rolls bake

confectioners’ sugar

salt, optional and to taste (helps balance the sweetness)

about 3 to 4 tablespoons half-and-half or cream, or as needed for consistency