Quick Pumpkin Cinnamon Rolls

Preheat oven to 400 degrees F.

In a large mixing bowl add warm water, yeast, sugar, and oil and stir together. Allow to set for 3 to 5 minutes or until bubbles start to form. Then stir in egg and pumpkin. Add 2 cups of flour and combine. Add salt and 1 more cup of flour. Stir until a soft dough forms and starts to pull away from sides of bowl. Add additional flour if needed.

Pour dough onto a floured surface and knead for 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky. Allow dough to rest for about 5 minutes.

Roll dough out into a rectangle shape – about 12 x 15 inches.

Make the filling: In a medium sized bowl mix together the butter and pumpkin puree until smooth. Stir in cinnamon and nutmeg. Spoon filling over the top of the dough and spread into a thin, even layer. Sprinkle brown and white sugars evenly over the pumpkin mixture.

Starting from a long side of the rectangle, carefully roll up dough, pinching the edges to seal. Using a sharp knife (I like to use my bread knife) cut the roll into 1 1/2 inch slices. Place onto a greased cake pan, pie plate or other baking dish.

Bake for 25 minutes or until rolls are cooked through and lightly browned.

Meanwhile, in a large bowl, mix together the cream cheese, butter and powdered sugar. Stir in vanilla and milk, mixing until smooth.

When rolls are done, remove them from the oven and allow to cool just a bit. Pour icing over the warm cinnamon rolls, gently spreading to cover the rolls.

Serve warm or at room temperature.

Yield: 16 rolls.

Enjoy!
Miss

*Bread dough adapted from Taste of Home’s Best of Country Breads