Pumpkin Cinnamon Rolls

I've surprised myself by really jumping on the pumpkin bandwagon this year. This is especially interesting when I've never been a pumpkin fan. I am, however beginning to see the light and these rolls deserve a lot of credit for that small feat. 

This recipe is very manageable. It makes 12 rolls, the dough is mixed in your stand mixer (no kneading), and it comes together very easily. The hardest part is waiting for your dough to rise - and really, that's not hard, it's just annoying. 

If you like pumpkin and all the spices that go along with baked pumpkin goods, this one is for you. Personally, while I definitely liked these, I still prefer the plain old fashioned cinnamon rolls. The plain white dough version with absolutely no nutritional value whatsoever. 

PUMPKIN CINNAMON ROLLS
(adapted from Recipe Girl)
FOR THE ROLLS:

1/3 cup milk
2 Tbsp. butter
1/2 cup canned pumpkin
2 Tbsp. sugar
1 Tbsp. pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour
FOR THE FILLING:
1/2 cup brown sugar, packed
2 tsp. ground cinnamon
2 Tbsp. melted butter
FOR THE FROSTING:
4 ounces of cream cheese
2 Tbsp. butter
2 cups of confectioner's sugar
1 tsp. vanilla

Heat milk and 2 tablespoons butter in small sauce pan over low heat until just warm and butter is melted.

In bowl of a stand mixer, combine pumpkin, 2 Tbsp. sugar, pumpkin pie spice, and salt. Add warm milk mixture and beat until well mixed. Beat in egg and yeast.  Add half of the flour to pumpkin mixture. Beat on low speed for 5 minutes, scraping sides of bowl as needed. Add remaining flour and mix thoroughly. The dough will be very soft and sticky. Turn into medium sized bowl sprayed liberally with non-stick spray, turn dough over so that the top of it is greased, cover with plastic wrap. Let rise in warm place until doubled in size, about 1 hour. Punch dough down. Turn dough onto lightly floured work surface. Knead a few times to form a smooth dough, sprinkling with extra flour if it is too sticky. Roll into a rectangle approximately 12x10 inches.

Combine brown sugar and cinnamon in small bowl. Brush surface of dough with 2 Tbsp. of melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, into a greased 11x17 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. 

Bake rolls at 350 degrees about 15-20 minutes or until golden.  Cool 10 to 15 minutes.

While the rolls are cooling, combine the frosting ingredients in the bowl of a food processor. Blend until smooth and creamy. Spread on slightly cooled buns. Serve. (Yields 12 rolls)