Pumpkin Cinnamon Rolls

It's be forever since I've had a new post because I don't have a kitchen. Well lucky for you, the other day my friend Alison and I made the best cinnamon rolls I've ever tasted. Think fall in the form of cinnamon rolls. It was awesome!

Sooooo good. Fall is my favorite season and these cinnamon rolls were the perfect kick off for it, especially since fall food is the best. The flavors and spices that go along with a lot of stereotypical fall foods just make me so happy inside. Fall food just has a warm and comforting taste that reminds me of home. So I hope you enjoy these! They are a little bit time consuming but I promise they're worth it!

Pumpkin Cinnamon Rolls
Ingredients:
for rolls:

• 1 cup warm water
• 2 tablespoons yeast
• 1/4 cup sugar
• 1/3 cup oil
• 1 egg
• 1/2 cup pumpkin puree
• 4 1/2 cups all purpose flour
• 1 teaspoon salt

for filling:

• 2 tablespoons butter, softened
• 2/3 cup pumpkin puree
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup brown sugar
• 1/2 cup sugar

for icing:

• 4 oz cream cheese, softened
• 2 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Cooking Directions:

Preheat oven to 400 degrees.

In a large mixing bowl add warm water, yeast, sugar, and oil and stir together.  Allow to set for 3 to 5 minutes or until bubbles start to form.  Stir in egg and pumpkin.  Add 2 cups of flour and combine. Add salt and 1 cup of flour.  Stir until a soft dough forms and starts to pull away from sides of bowl. Add additional flour if needed.

Pour dough onto a floured surface and knead for 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky.  Allow dough to rest about 5 minutes. Roll out to a rectangle shape about 12 x 15 inches.

In a medium size bowl mix butter and pumpkin puree together until smooth.  Stir in cinnamon and nutmeg.  Spoon filling over dough and spread into a thin, even layer.  Sprinkle brown and white sugars evenly over dough.  Starting from a long side, carefully roll up dough, pinching the edges to seal.

Using a sharp knife (I like to use my bread knife) cut into 1 1/2 inch slices.  Place onto a greased cake pan, pie plate or other baking dish.

Bake for 25 minutes or until rolls are cooked through and lightly browned.

Meanwhile, in a large bowl, mix cream cheese, butter and powdered sugar together.  Stir in vanilla and milk, mixing until smooth.  Pour over warm cinnamon rolls, gently spreading to cover the rolls.

My recommendation is to eat these warm out of the oven...but it's totally up to you.