Pumpkin Cinnamon Rolls

 



Ingredients 

1 pkt Instant Yeast 

1 cup milk, can use plant base

1 egg

1/2 cup Brown sugar 

4 Tbsp Butter

1/2 cup pumpkin 

1 Tbsp Pumpkin Spice 

4 1/2 cup flour

Filling

3/4 cup pumpkin 

1 stick soft butter

3Tbsp Pumpkin Pie Spice 

1Tbsp Vienna Cinnamon 

1/2-3/4 cup brown sugar 

Frosting

1/4 cup cream cheese

5 Tbsp Butter

2Tbsp milk

1cup powdered sugar adjust for desired sweetness 

1/2 cup chopped pecans 

Heat milk up in microwave to warm add yeast and mix. Let sit

Use stand mixer, add pumpkin, milk with yeast, spice, butter, egg and sugar. Use paddle attachment. When creamed add flour 1 1/2 cups at a time. 

Change paddle to dough hook and mix for 5 minutes making sure dough pulled away from bowl. 

Place dough in a buttered bowl and cover with towel ( just lay over) place in warm area for 1/2-3/4 hour. Should double in size. 

Pour dough out on well floured surface. Start rolling in a triangle/square. Roll to 1/4-1/2 inch thick. 

Mix filling , drop on dough by spoonful, use cake spreader to spread filling to edges. 



Roll start at the longest end toward where you are standing. Make sure it’s tight, keep rolling away from you

Mix frosting set aside until rolls have cooled from the oven

Bake 25 minutes at 350° Cut in 2 inch slices add to butter 13x9



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