Make the pumpkin butter first. Combine all the ingredients in a small sauce pot and cook down on medium heat, stirring frequently, for about 20-30 minutes. Cook the pumpkin down until its thick like apple butter. Cool in the refrigerator while preparing the dough.To make the dough, first microwave the milk for 30-45seconds. Sprinkle over the dry yeast and a pinch of sugar and let it activate for 5 minutes. It should froth up. In a mixing bowl fitted with a dough hook, combine flours, sugar, and salt. Pour in the yeast mixture and turn on low. Add in eggs, one at a time, then pumpkin puree. Scrape down sides as needed, and add in butter pieces until the dough comes together. Continue to knead with dough hook for 3 minutes then remove from mixer and place in a large greased bowl. Cover with plastic wrap and place somewhere warm with no drafts or breezes.Let this proof for 45 minutes. Dough should double in size. Next, sprinkle some flour on your work surface and roll out the proofed dough to about 10”x18”. The dough may be a little sticky from the pumpkin puree addition, so use more flour as needed. Spread the pumpkin filling over, leaving 1/2” from the sides clean. Next, starting from the bottom, roll as tightly as you can until it is all rolled up.
The ABSOLUTE best way to cut pieces of dough is to use a flavorless piece of dental floss and tighten around the rolled dough. They come off much cleaner than if you were to use a perfectly sharp knife. Cut off 11/2“ pieces, you should get around 14. Place them in 2 cake pans, or on a cookie sheet to proof again. Proof for 1 hour in a warm area, no drafts, covered. Rolls with puff up, and that’s when you know to bake.
Preheat oven to 350 degrees F (176 degrees C). Bake forabout 20-25 minutes, or until golden brown on the sides.While the rolls are baking, make the glaze. Place the softened cream cheese and the softened butter in a mixing bowl fitted with a paddle attachment. Paddle together until smooth. Add the sifted powdered sugar and vanilla, scrape down sides, and continue to paddle on high until soft and fluffy. Once rolls are out of oven, immediately brush on as much of the cream cheese glaze as you possibly can- there will be extra so you can put more on individual pieces.. you’re welcome.