3/4cupcanned pumpkin puree (not pumpkin pie filling)
1/2tsppumpkin pie spice
Egg wash (1 egg + 1 Tbs. water whisked together)
2tspunsalted butter, melted
Granulated sugar, for sprinkling
Make the dough...
Combine the flour and salt in a medium bowl and set aside.
Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast and 1 teaspoon of sugar over the top, mix, and let it stand for 5-10 minutes, until foamy. Add the remaining sugar, butter, eggs, and pumpkin pie spice until well combined.
Mix in the flour mixture until the dough starts to come together. Using a dough hook (or your hands), knead for 7-10 minutes, until the dough is smooth and slightly tacky. It should be a little sticky but shouldn't leave any dough on your hands. If it's too sticky, add flour 2 Tbs. at a time until it's the right consistency.
Place the dough in an oiled bowl, and cover with a towel or plastic wrap. Place it in a warm, draft-free spot and let it rise until doubled in size, about 1 1/2-2 hours.
Make the filling...
While the dough is rising, make the filling. Stir together all of the ingredients. The filling may be a little lumpy from the butter - that's ok! Set aside until ready to use.
Assemble & bake...
When the dough is doubled in size, gently punch it down. Transfer the dough to a clean, lightly floured surface, and roll until you have an 9x13'' rectangle. Spread the filling on the dough, leaving a 1/2'' gap on all sides.
With the wider part of the dough facing you, fold 1/3 of the dough over the center. Then, fold the other 1/3 of the dough over the first fold (kind of like a brochure). Use a rolling pin to gently roll the 3 layers together.
Using a pizza cutter or sharp knife, cut the edges off each side of the dough rectangle until they are even. Cut the dough lengthwise into 8 equal pieces. Roll each strip of dough into a tight swirl, tucking the ends under the bottom. Repeat with remaining strips.
Place each roll on a baking sheet lined with parchment paper. Cover with a linen, and let rise until puffy, about 20-30 minutes.
While the rolls are going through the second rise, preheat your oven to 350°F. When the rolls are puffy, brush each of them with the egg wash. Bake on the middle rack for 16-18 minutes, until they're light golden brown.
Brush the warm rolls with melted butter, and sprinkle generously with granulated sugar. Enjoy!