3/4cupsugaruse white, light brown, or a mix of the two
2tablespoonsbuttermelted and slightly cooled
your favorite cream cheese frostingoptional - I just stirred together 4oz cream cheese, powdered sugar, maple syrup and a splash of milk
Make the dough: Combine flour, yeast, pumpkin spice and salt in a large bowl. Whisk milk, melted butter, canned pumpkin and sugar in a large measuring jug until smooth. Pour into the flour mix and stir until you have a scraggly dough. Cover with a clean dish towel and rest at room temperature until puffy and roughly doubled in size (time depends on room temperature and altitude - usually it's around 1-2 hours).
Roll out dough: Once dough is ready, line a baking sheet and sprinkle generously with flour (if you don't use enough flour, the dough will stick to the lined sheet, so do be generous - you may need up to 1/2 cup). Drop the dough on it and sprinkle the top of the dough with flour, too. Using your fingers, press the dough into a rectangle the size of the baking sheet.
Fill: Carefully spread the 6 tablespoons of melted butter all over the dough. Combine sugar, cinnamon and pumpkin spice in a small bowl and evenly sprinkle over the dough. Roll up tightly from the longer edge, brushing off excess flour from the bottom of the dough as you go. Pinch the seam together, then place the log seam-down in front of you. Slice into 12 rolls and place them in a parchment-lined 9x13 inch baking dish.
Rest and bake: Cover the rolls in the dish with a clean dish towel and rest for around 30 minutes, or until puffy and touching each other. Preheat the oven to 360°F. Brush the rolls with melted butter, then bake for around 20 minutes, or until lightly browned and cooked through.
Cool and frost: Cool the rolls in the pan for 5 minutes, then lift them out with the help of the baking parchment. Place on a cooling rack and frost immediately, if you like.