Pumpkin Cinnamon Rolls are the perfect breakfast, brunch or even dessert comfort treat when the weather turns cooler. The warm spices, pumpkin puree and maple glaze on top go perfect together. It makes me want to get up early in the morning to have one with a cup of coffee.
In a small bowl, add warm milk (107-110 degrees), sugar, stir and add yeast. Let set until the yeast mixture is foamy, about 5-10 minutes.
In a mixing bowl, add flour, salt, pumpkin pie spice and cinnamon and whisk together. Add pumpkin puree, yeast and melted butter and using the dough hook, beat until just combined. Beat until dough is smooth, about 5-8 minutes. Remove dough and form into a round mound.
Grease a large bowl, all over, and place the dough in the bowl. Turn the dough to grease all sides. Cover and let rise for about 1 to 1 1/2 hour until doubled in size.
In a small bowl, stir together butter, brown sugar, spices, maple syrup and salt until thoroughly mixed together.
Grease a round cake pan or another dish. Dust a counter with flour. Remove dough from the bowl and roll out to about a 16 x 12 rectangle. Spread butter spice mixture over the dough to the sides. Starting with the long side, roll the dough and then pinch the seam together. Roll seam side down and cut into 2 – 2 1/2 inch slices, place in pan. Let rest to rise in a warm area until doubled in size. About 1 hour.
Place rolls in a preheated oven and bake for about 15-20 minutes.
While rolls are baking, make the glaze frosting. In a small bowl, add the cream cheese, powdered sugar, maple syrup and cream. Whisk and stir together until smooth.
Drizzle glaze over the rolls. Best to serve warm.
Enjoy … gathering around the table with family and friends.
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