Pumpkin Cinnamon Rolls with Cream Cheese Icing

Heat milk and 2 tablespoons butter in a small saucepan until just warm and butter is melted, sitrring constantly. In a large mixing bowl, combine pumpkin, sugar and salt. Add milk mixture and beat until well combined. Beat in egg and yeast.

Add 1 cup of flour and mix on low for 5 minutes, scraping sides of bowl frequently. Add remaining 1 cup of flour and mix thoroughly. Dough will be very soft. Turn dough onto a lightly greased bowl. Grease the surface of the dough. Cover and allow to rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a floured surface and knead a few times to form a smooth dough. Sprinkle with enough flour to make the dough easy to handle. On a lightly foured surface, roll dough into a large rectangle, approximately 12″ by 10″.

Filling: In small bowl, combine brown sugar and cinnamon. Add more or less cinnamon to your taste. Brush surface of dough with melted butter. Sprinkle generously with brown sugar/cinnamon mixture.

Beginning with the long side of the dough, roll the dough up in jelly-roll fashion. Pinch seam to seal. With a sharp knife, cut roll into twelve 1-inch slices. Place rolls, cut side up, in a greased baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. Bake rolls at 350F for approximately 20 minutes or until golden.

Frosting: Combine softened cream cheese and softened butter in a mixing bowl and mix until smooth. Add powdered sugar and mix until desired consistency. Add vanilla and mix thoroughly. Drizzle (or dollop like I do!) over warm pumpkin cinnamon rolls.