Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting

Instructions

1. 1
   In a bowl, combine warm milk and 1 tablespoon sugar. Sprinkle yeast over the top. Stir and let sit until bubbly, 5–8 minutes.
2. 2
   Add pumpkin puree, melted butter, egg, remaining sugar, pumpkin pie spice, and salt. Mix well.
3. 3
   Add bread flour gradually and mix until a soft, slightly sticky dough forms.
4. 4
   Knead the dough on a lightly floured surface for 6–8 minutes, until smooth and elastic. Place in an oiled bowl, cover, and let rise until doubled, 60–75 minutes.
5. 5
   Punch down the dough. Roll into a 14x18-inch rectangle.
6. 6
   Spread softened butter over the dough. In a small bowl, mix brown sugar and cinnamon; sprinkle evenly over butter. Press lightly to adhere.
7. 7
   Roll dough up from the long side. Pinch edge to seal. Slice into 8 rolls and place in a greased 9x13 pan.
8. 8
   Cover and let rise 30–40 minutes, until puffy. Preheat oven to 350°F (175°C).
9. 9
   Bake 23–27 minutes, until golden.
10. 10
    For frosting, beat cream cheese and butter until smooth. Add powdered sugar, cinnamon, and vanilla; beat again. Mix in milk, 1 tablespoon at a time, to reach desired consistency.
11. 11
    Spread frosting over warm rolls. Serve and enjoy!