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Cream Cheese-Stuffed Pumpkin Dinner Rolls
Ingredients
  • 1 envelope active dry yeast
  • ½ cup whole milk, scalded and allowed to cool to 110 degrees
  • 1 teaspoon granulated sugar
  • ⅓ cup brown sugar
  • 4 tablespoons butter, softened
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1 cup pumpkin puree
  • 4 cups all-purpose flour
  • 8 ounces cream cheese, cut into ½-ounce blocks and chilled
  • 20 pecan halves, sliced into thirds vertically
  • ⅓ cup butter, melted
Steps
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