Pumpkin Cinnamon Rolls 

Pumpkin Cinnamon Rolls Recipe

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Prep time: 30 minutes

Resting time: 30-40 minutes  

 Servings: 18 small rolls 

 Ingredients 

1 cup milk

1tbs dry yeast

2 cups self-rising flour

1 tsp Cinnamon 

1 tsp Nutmeg

2 eggs

½ cup Pumpkin puree

2tbsp brown sugar

3tbsp granulated sugar 

1 stick melted butter

Frosting ingredients:

4 oz Cream cheese ( half pack of 8oz Philadelphia cheese )

¼ cup powdered sugar

¼ cup pumpkin puree

2tbsp milk

Directions: 

1. Preheat oven to 320F. Warm up milk (don’t make it to hot just lukewarm) mix it with dry yeast and granulated sugar until dissolved.

2. Leave it in a warm place to proof for about 10 minutes.

Add melted butter and eggs, stir gently with a whisk until smooth.

3. Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes.

4. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.

5. When dough is ready roll it out with a rolling pin making a rectangular flat shape.

Spread pumpkin puree evenly onto it.

6. Mix cane sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled dough.

Roll the dough to form a log. Cut it into a 1 inch thick rolls. 

7. Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.

To make frosting 

8. In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth.

If consistency is too thick 1 tbsp of water can be added.

Pour the mixture evenly onto a freshly baked roll.

9. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!

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