In the bowl of your stand mixer with dough hook attached, combine flour, salt, sugar, yeast, egg and egg yolk, and milk and mix on low until a rough dough forms.
Add in butter, 1 tbsp at a time, waiting until fully incorporated before adding the next.
Mix dough on low until you have a smooth sticky dough. I kneaded my dough for about 15 minutes.
Remove dough from bowl, lightly grease bowl. Shape dough into a ball and place back in bowl. Cover and let rise in a warm area for 1-2 hours or until dough has doubled in size.
Line a 9x13" baking pan with parchment and set aside.
When dough is ready, punch down and remove from bowl to work space.
Roll out the dough to approximately an 12x15" rectangle.
Spread your pumpkin butter over the dough, leaving a ½" border on the short sides.
Roll your dough on the short side into a log shape, sealing the long edge when you finish rolling.
Using either a serrated knife or thread/unflavored floss, cut the dough into 12 equal size pieces roughly 1" inch.
Place the rolls into the prepared pan.
Cover your pan and allow your rolls to rise for another 30-45 minutes or until they have puffed up in size.
While your rolls are proofing, preheat your oven to 350°F.
When rolls are ready, put in the oven on the center rack and bake for about 25 minutes. The tops of your rolls will be golden brown when they are done.
Remove from oven and allow to cool in the pan.
While your pumpkin rolls cool, prepare your frosting.
In a small glass bowl, add your chopped white chocolate and place in the microwave. Microwave for 30 seconds, stir well, and then place back in for another 10-15 seconds. Remove and stir completely until melted. If you need further heating, do so in small amounts to not seize the chocolate.
In a another small bowl, add cream cheese and melted white chocolate. Add 3 tbsp of powdered sugar and whisk together until combined.
Spread your frosting over your pumpkin rolls. Enjoy!Pumpkin rolls can be stored in an airtight container for 1-2 days if frosted, and 2-4 days if unfrosted.
