Pumpkin Cinnamon Rolls

Instructions

1. In a large bowl, combine 2 cups of flour, 1/3 cup sugar, 1 teaspoon salt and two packets of fast acting yeast and stir to combine.
2. In a microwave safe bowl, add your 3/4 cup of canned pumpkin, 1 cup water and 3 tablespoons butter. Microwave for 15 second increments until the water is very warm but not hot to the touch. (Around 120F)
3. In a large bowl or stand mixer with a dough hook, add the flour mixture from earlier, the microwaved water mixture and the egg. Mix until a sticky dough starts to form.
4. Begin adding the rest of the flour gradually until a dough ball comes together.
5. Flour a surface and knead the dough for about 5-7 minutes or until the dough bounces back when pressed.
6. Place in a bowl and cover with a tea towel to allow the dough to rest for 10 minutes.
7. To make the filling, in a bowl combine 1/2 cup brown sugar and 2 tsp pumpkin pie spice until completely mixed.
8. Flour your surface and rolling pin; turn out your dough and roll into a 12 x 16 rectangle.
9. Use your 3 tbsp softened butter and spread over dough and then sprinkle brown sugar mixture over the top and press lightly.
10. Roll the long side closest to you away from you and pinch the seam to close.
11. Cut the roll in half (*see video for my dental floss technique*) and cut each half into 6 pieces and place into a greased 13x9 pan. Cover with a towel and allow to rise for 45 minutes in a warm spot.
12. While those are rising, time to make the frosting.
13. To 2 1/2 cups of powdered sugar, 1 tsp cinnamon and whisk to combine. In a large bowl, add the powdered sugar, 1 stick of softened butter, 1 tsp of vanilla extract and start with 2 tablespoons of milk and whip until combined. That’s it for a thick consistency but add up to 2 tbsp more milk for a thicker whipped frosting.
14. Preheat the oven to 350 degrees for 18-22 minutes or until the rolls are golden brown.
15. Let them cool for 10 minutes if you want gooey frosting, 25 minutes if you want the frosting to stay fluffy.