Scrumptious Pumpkin Cinnamon Rolls filled with pumpkin pie flavor, rolled and baked, slathered with a spice-spiked cream cheese frosting. Hello, Fall!
You can make these with a bread machine OR stand mixer
They are super Fall ish. Perfect for the days when you just need pumpkin
The smell of them baking is just crazy good.
Combine the milk and sugar in a bowl and heat in the microwave. We’re looking for around 114 degrees F.
Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
Add the yeast mixture to the bowl of your electric mixer. Add the flour, salt, eggs, and butter and knead for 8-10 minutes.
Let sit in a warm place, until doubled in size (about an hour?). Punch down.
Turn the dough out onto a lightly floured surface. Cover and let rest for 10 minutes – this is an important step, don’t skip!
Combine the pumpkin puree, brown sugar and pumpkin pie spice in a small bowl. Set aside.
Using a rolling pin, roll the dough into a 16×21-inch rectangle. Brush the dough with melted butter
Spread the filling evenly over the dough. Leave a gap for sealing the long edge. Roll up dough.
Seal, and cut into 12 rolls. Place rolls in a 9×13 baking pan. Cover and let the rolls rise, about 30 minutes.
Preheat oven to 400 degrees F. Bake rolls in the preheated oven until golden brown, about 15 minutes.
Beat cream cheese, butter, confectioners’ sugar, vanilla, salt, pumpkin pie spice. Add milk. Spread frosting on warm rolls before serving.