Pumpkin Cinnamon Rolls

Dough

• 1/2 cup milk
• 2 Tbsp butter
• 1/2 cup canned real pumpkin
• 1/4 cup brown sugar
• 2 1/2 tsp yeas
• 3 cups flour
• dash of nutmeg
• dash of salt

Filling

• 6 Tbsp butter
• 1/2 cup brown sugar
• 1 1/2 Tbsp pumpkin pie spice

1. Warm milk and butter together in microwave until butter is almost completely melted and set aside
2. In a stand mixer, mix together pumpkin, brown sugar, nutmeg, and salt with the paddle attachment for 3 – 5 minutes
3. Add the milk and butter to the pumpkin mixture and beat for a couple minutes on medium speed, then do the same with the egg and yeast
4. Using slow speed add a cup of flour at a time to the pumpkin mixture making sure all flour mixes in before adding the next cup, then the final cup
5. Remove the dough and place it into bowl covered with olive oil, cover bowl with plastic wrap, and let rise in a warm place for at least an hour
6. After allowing to rest knead dough and add flour until smooth and not overly sticky
7. Roll dough out into rectangle until dough is about 1/4 inch thick
8. Spread the 6 Tbsp of softened butter evenly around the rectangle, then combine remaining filling ingredients in a bowl and spread evenly over dough
9. Roll the dough from short side to short side, then with floss placed under the rolled dough, cross over top of roll and pull the floss in opposite directions resulting in a clean cut individual cinnamon roll
10. Place rolls into greased roll pan, cover and let rise in a warm place for at least an hour
11. Bake at 350°F for 25 minutes (make sure to start checking your rolls at 20 minutes because each oven bakes differently)
12. You can find my cream cheese icing recipe here https://keatseats.com/2017/09/soft-pumpkin-pretzel-bites-w-cream.html