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1
Preheat oven to 400 degrees F.
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2
In a large mixing bowl add warm water, yeast, sugar, and oil and stir together. Allow to set for 3 to 5 minutes or until bubbles start to form. Then stir in egg and pumpkin. Add 2 cups of flour and combine. Add salt and 1 more cup of flour. Stir until a soft dough forms and starts to pull away from sides of bowl. Add additional flour if needed.
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3
Pour dough onto a floured surface and knead for 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky. Allow dough to rest for about 5 minutes.
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4
Roll dough out into a rectangle shape - about 12 x 15 inches.
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5
Make the filling: In a medium sized bowl mix together the butter and pumpkin puree until smooth. Stir in cinnamon and nutmeg. Spoon filling over the top of the dough and spread into a thin, even layer. Sprinkle brown and white sugars evenly over the pumpkin mixture.
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6
Starting from a long side of the rectangle, carefully roll up dough, pinching the edges to seal. Using a sharp knife (I like to use my bread knife) cut the roll into 1 1/2 inch slices. Place onto a greased cake pan, pie plate or other baking dish.
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7
Bake for 25 minutes or until rolls are cooked through and lightly browned.
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8
Meanwhile, in a large bowl, mix together the cream cheese, butter and powdered sugar. Stir in vanilla and milk, mixing until smooth.
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9
When rolls are done, remove them from the oven and allow to cool just a bit. Pour icing over the warm cinnamon rolls, gently spreading to cover the rolls.
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10
Serve warm or at room temperature.
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11
Enjoy!
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12
Miss
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*Bread dough adapted from Taste of Home's Best of Country Breads
