Pumpkin Cinnamon Rolls from Scratch

For the Dough

Combine

In a large bowl, combine 2 cups of flour and the yeast. Set aside.

Heat

In a small saucepan set over low heat, combine the pumpkin, milk, sugar, butter, pumpkin pie spice, and salt. Heat until the butter is melted.

Beat

Stir the pumpkin mixture into the flour mixture. Use a hand mixer (or stand mixer) on low speed to beat in the egg until combined. Turn to high and beat for 3 minutes.

Stir

Use a wooden spoon to stir in the rest of the flour in batches until the dough is no longer sticky.

Shape the dough into a ball and place in a lightly greased large bowl. Turn the ball to make sure all the sides are greased.

Rise

Cover the bowl with a towel and let rise somewhere warm for 1 hour. It should double in size.

For the Filling

Stir

While the dough rises, prepare the filling. In a small bowl, stir together the pumpkin and softened butter. Stir in pumpkin pie spice. Set aside.

To assemble the rolls

Grease a 9x13-inch baking pan. Set aside.

Roll

On a lightly floured surface, roll out dough into a 10x12-inch rectangle.

Spread the pumpkin mixture over the dough, leaving 1 inch along one of the long ends uncovered. Sprinkle with the brown sugar and then the pecans.

Roll up the dough, making a jelly roll shape. Start the roll on the filled long side. Pinch the dough to seal when done. Cut into 12 slices/rolls.

Proof

Place rolls cut side down into the baking pan. Cover with a towel and let rise for 30-60 minutes in a warm place, or until doubled in size.

Preheat oven to 375°F.

Bake rolls for 20-25 minutes, until golden.

Top

Allow to cool slightly before serving and top with cream cheese icing.