Pumpkin Spice Cinnamon Buns

1. For the dough: First beat the eggs in a small bowl. Then add the warm water and yeast. Stir until dissolved and place in the fridge for ten minutes.

2. In a large bowl combine dry ingredients (flour through salt) mixing well.

3. Then using a fork, blend in the butter until mixture resembles coarse crumbs.

4. Make a well in the center of the dry mixture and add pumpkin puree and egg mixture.

5. Mix until sticky then knead on a floured surface for two minutes.

6. Form dough into a ball and place in a greased bowl.

7. Let dough rise for two hours, then roll it out on a floured surface into a rectangular shape, about 1/2 inch thick.

8. In a medium sized bowl combine and mix filling ingredients, excluding the butter.

9. Rub the melted butter on top of the dough leaving a 1-inch border around the edges of the rectangle.

10. Sprinkle the filling mixture evenly on top of the butter.

11. Roll the dough up, starting with one long edge, to form a jelly roll.

12. Cut the roll with a serrated knife or a piece of thread into 1-inch rolls to make 12 rolls.

13. Place rolls into a greased pan(s), 2 inches apart and let them rise for another 30 minutes or when the rolls double in size. At the end of the rise time, preheat oven to 350°F.

14. Bake for about 30 minutes at 350 F.

15. For cream cheese icing mix all together all of the icing ingredients in a bowl and beat until fluffy with an electric mixer.

16. After the rolls are done and still warm, spread generously with icing. Set rolls aside.

17. For the syrup: Place water and sugar in saucepan over medium heat, stirring occasionally until the sugar is dissolved.

18. Add the rest of the ingredients stir until mixed well.

19. Allow the syrup to simmer for 8 minutes. Don’t let it come to a boil! If you need to, lower the heat a bit. After 8 minutes remove pan from heat.

20. Then strain the syrup into a bowl through a fine mesh sieve once or twice depending on how fine your sieve is.

21. Let the syrup cool then pour it in a Ziploc bag.

22. Cut a small hole in one corner of the Ziploc bag and drizzle the syrup over the rolls.

Pumpkin Spice Syrup recipe originally from: Cheerios and Lattes; Cinnamon Bun recipe adapted from: Domino Sugar; icing recipe originally from: Food.com.