Ingredients
The following ingredients have 4 Servings
- 3/4 cup milk ((warmed))
- 1 TBS yeast
- 2/3 cup pumpkin
- 1/4 cup butter ((softened))
- 1/3 cup brown sugar
- 1 tsp salt
- 2 egg
- 4 cups flour
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/3 cup butter ((melted))
- 1 cup brown sugar
- 2 TBS cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/4 tsp ground allspice
- 4 oz cream cheese
- 1 and 1/2 cups powdered sugar
- 1 tsp vanilla
- 1 and 1/2 TBS milk
Instruction
- Dissolve your yeast in your warmed milk in a large bowl for about 3 minutes.
- Add in your pumpkin, butter, brown sugar, salt, eggs, flour, nutmeg and cinnamon into your milk. Mix everything together.
- When the dough starts to pull from the edges, knead for 5 minutes until a large ball is formed.
- Remove your dough ball from the bowl and spray the bowl with nonstick spray. Put your dough back into the bowl and cover your bowl with a towel. Leave it to rise in a warm place for about 45 minutes, to 1 hour, until it doubles in size.
- Preheat your oven to 400 degrees.
- Lightly flour your counter top and roll your dough into a rectangle, about 1/4 inch thick and about 16x22.
- Coat your dough with your melted butter, covering completely.
- Combine your brown sugar, cinnamon, nutmeg, cloves and allspice.
- Sprinkle brown sugar mixture over the surface of your dough covering completely.
- Roll your dough from the top edge to the bottom edge (so the roll is 22 inches).
- Carefully cut your roll into 1.5 inch slices and place them in a lightly greased 9x13 baking pan. You'll want 12 rolls, any extra dough can be discarded.
- Bake in preheated oven for 15-20 minutes, until the top is golden and the dough is fully cooked. Remove from the oven and allow to cool for about 5 minutes.
- While the rolls are cooling, combine the ingredients for the frosting. Add a little more powdered sugar or a little more milk if you need to change the consistency of your frosting.
- Spread the frosting generously over the top of the rolls.
