Pumpkin Spice Cinnamon Rolls


These pumpkin spice cinnamon rolls have real pumpkin in the yeasted dough. They are filled with a pumpkin spice cinnamon swirl, and are topped with a sweet cream cheese frosting. Make these a day ahead and pop them in the oven on a chilly autumn morning for a breakfast the whole family will love!

Place the yeast in a large mixing bowl and pour warm milk and melted butter over it.

Add pumpkin puree, sugar, cinnamon, nutmeg, and salt. Stir to combine. Mix in egg until combined.

Mix in 1 cup of flour, and then the remaining flour. Knead until the dough comes together and does not stick to the bottom of the mixing bowl.

Place the dough in a greased bowl and cover until doubled in size, about 1 hour.  This is what it should look like after rising.

When the dough is ready, roll it to a large rectangle on a floured surface, about 15 x 20 inches. Spread butter all over the top of the dough, leaving a 1-inch border around the edges.

Combine brown sugar, cinnamon, nutmeg, cloves, and allspice in a small bowl and mix well. Sprinkle evenly over butter. Pat the sugar mixture into the butter so that it won't seep out during baking.

Roll the dough starting at the long side of the rectangle. Cut the dough into 12 rolls and place them into a greased 9x13 inch baking dish.  Let them rise for an hour and then bake.

For the cream cheese frosting, beat cream cheese and butter together until smooth. Mix in confectioner's sugar until combined.

If you would like the frosting to seep into the cinnamon rolls a bit, spread frosting on them when still warm. If you would like a thicker frosting on the cinnamon rolls, wait for them to cool before frosting.

Leftovers can be kept airtight at room temperature for up to 4 days.