Pumpkin Cinnamon Rolls

For the dough

1. In large mixing bowl, combine the package of dry active yeast with the 1/4 cup of warm water (100 to 110 degrees) and 1/2 cup of sugar. Let it sit for about 5 minutes or until foamy. Using the paddle attachment of your mixer, add the 3 cups of flour, 1/2 cup at a time. Then add in the 1/2 cup of canned pumpkin.
2. Add in the 1/2 teaspoon of kosher salt and 1/4 teaspoon of ground nutmeg. Mix to combine. Slowly pour in the 1/2 cup of milk and the 1/4 cup of melted unsalted butter.
3. At this point, you may need more flour. I needed about 1/4 of a cup more. Add until it’s no longer incredibly sticky. Tacky is okay, you just don’t want it completely gluey.
4. Switch to a dough hook and mix the dough for about 8 minutes on low speed. If you need to add more flour still, add a little bit more.
5. Once the dough is done mixing, sprinkle some flour on the counter and knead the dough for about 2 minutes.
6. Put the dough in a lightly greased bowl and cover it with a damp towel or plastic warm. Place the bowl in a draft free warm area and allow to rise for about 1 hour, until it’s doubled in size. At this point, you could also transfer the dough to the refrigerator and let it rise overnight. This will also make the dough easier to work with when you roll it out.
7. When the dough has risen, sprinkle some flour on the counter and roll the dough out into a 16 by 14 rectangle. Over medium heat, melt 1/4 cup of butter and let it brown slightly, until it smells nutty and has small browned bits lurk at the bottom of the pan. Let cool slightly and spread evenly over rolled out dough. Mix together the brown sugar and pumpkin pie spices and spread the mixture over the dough, leaving a 1 inch border.
8. Begin rolling the dough away from you, keeping the dough as tightly rolled as possible. Once it’s rolled up, pinch the seams together to ensure that the filling stays inside and the rolls don’t fall apart.
9. Using a string or sharp knife, cut the log into 12 rolls. I do this by slicing off the ends first. Then, cut the log in half, then each half into thirds, and then each third into halves. You’ll end up with 12 rolls.
10. Place the rolls into a lightly greased 9×13 baking pan and cover with a damp towel or plastic wrap. Place in a draft free warm area and allow the rolls to rise for 45 minutes to an hour. Mine didn’t do much in this time, so don’t worry if they haven’t risen yet, they will in the oven.
11. Preheat the oven to 375 degrees and bake the pumpkin cinnamon rolls for 20-25 minutes, until they’re golden brown.
12. Take the pumpkin cinnamon rolls out of the oven and slather with a thick layer of my cream cheese frosting while they’re still warm (recipe below). Enjoy!

For the frosting

1. Set aside 2 cups of sifted powdered sugar.
2. Combine the softened cream cheese and unsalted butter in a large mixing bowl using a paddle attachment or you can use a hand held mixer. You want to combine the two ingredients but not overmix. Then add in the 1 teaspoon of vanilla extract and pumpkin pie spice.
3. Slowly add in the powdered sugar on low speed. Once it starts to combine, increase the speed. Use your spatula to scrap down the sides in order to ensure that all of the ingredients are mixed well together.
4. Spread on top of pumpkin rolls.