Name: Pumpkin Cinnamon Rolls
Prep time: 20 min
Total time: 3 h 20 min
Yield: 12
Ingredients: Cooking spray; 1/2 cup warm milk; 1 packet (0.25 oz. active dry yeast); 4 1/2 cups all-purpose flour (plus extra for surface); 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 2 teaspoons kosher salt; 1 cup pumpkin puree; 1 large egg (room temperature); 4 tablespoons softened butter; 1/2 cup softened butter; 3/4 cup packed brown sugar; 2 tablespoons ground cinnamon; 1/2 teaspoon kosher salt; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1/2 cup chopped pecans; 4 ounces softened cream cheese; 4 tablespoons softened butter; 1 cup powdered sugar; Pinch of kosher salt; 2 tablespoons maple syrup

Instructions

Grease a medium bowl with cooking spray. In a small bowl, mix yeast with warm milk and let sit until foamy, about 5 minutes.
Combine flour, sugars, and salt in the bowl of a stand mixer. Add yeast mixture, pumpkin, and egg. Mix with the dough hook until smooth.
Add butter gradually until a smooth dough forms. Transfer dough to prepared bowl, cover, and let rest for 1 to 1 ½ hours.
Prepare the filling by combining butter, brown sugar, cinnamon, salt, nutmeg, and cloves in a bowl.
Preheat oven to 400°F. Grease a 9”x13” baking pan. Roll dough out on a floured surface into an 18”x14” rectangle.
Spread filling over dough, then sprinkle with chopped pecans. Roll dough tightly into a log, then cut into 12 rolls. Place in prepared pan and let rise for 30 minutes.
Bake for 25 minutes until golden. Let cool for 20 minutes.
Make icing by beating cream cheese and butter, then adding powdered sugar, salt, and maple syrup. Frost warm cinnamon rolls and enjoy!

Pumpkin Cinnamon Rolls