Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting

It snowed today.  First snow of the season, and a frigid cold day.

So the girls and I huddled inside and baked.

The holidays are fast approaching my friends.

I've seen so many beautiful tempting pumpkiny creations popping up everywhere, but it's taken me a spell to discern which of the offerings would be most worthy of my pumpkin puree.   

The lovely aluminum bakeware can be attributed to my sorta strict bake-and-give-away-before-I-eat-them-all policy.

Happily these rolls were fantastic.  The bread was wonderfully fluffy, with the perfect hint of spices and pumpkin.  And the spiced cream cheese frosting was simply to-die-for.

I know some weird people in this world skip the frosting, but I'm telling you, don't.  Like I said, they are weird and should not be trusted.

Tip 1: For the filling, use softened butter, not melted.  This will help the filling to stick inside the cinnamon rolls and not fall out.

Tip 2: Cut the rolls using dental floss.  Wrap the floss around your rolled up cinnamon-dough log at the desired roll-size, and tie off a knot with the floss.  This will result in flawless cutting without smooshing your lovely cinnamon rolls to death.

Pumpkin Cinnamon Rolls with Spiced Cream Cheese Frosting Recipe posted by Bliss From Scratch, adapted from The Girl Who Ate Everything | Printable Version 1/3 cup milk 2 tablespoons butter 1/2 cup canned pumpkin 2 tablespoons sugar 1/4 teaspoon nutmeg 1 tablespoon pumpkin pie spice 1/2 teaspoon salt 1 egg, beaten 2 1/4 teaspoon instant yeast 2 cups flour 3/4 cup brown sugar, packed 2 1/2 teaspoons ground cinnamon 4 tablespoons butter, softened Spiced Cream Cheese Frosting 2 oz. cream cheese, softened 2 tablespoons butter, softened 1/4 teaspoon vanilla 3/4 cup powdered sugar 1 teaspoon milk (just enough to fluff) 1/4 teaspoon pumpkin pie spice Bread machine instructions:  Dump all of the dough ingredients into the bread pan (wet ingredients first, dry last) and then program your machine to run a dough cycle, and let it do all the work.   Standard Mixer instructions: In a small saucepan (I always do this in the microwave), heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and mix until well combined. Add the egg and yeast. Add half of the flour to pumpkin mixture. Beat on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down.  Turn onto a floured surface.  Dust the top with additional flour and Roll dough into 12x10 inch rectangle (dusting lightly with additional flour if needed, to keep the dough from sticking while you roll it out). In small bowl combine brown sugar and cinnamon. Spread the softened butter evenly over the dough with a spatula, sprinkle with the brown sugar mixture and pat down. Beginning with long side of dough, roll up tightly into a log. Pinch seam to seal. Use dental floss (see note above) to cut the log into twelve 1- inch slices. Place rolls, cut side up, in greased 9x11 inch baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes. Bake rolls at 350 degrees about 15-20 minutes or until golden.  Cool 5 to 10 minutes and spread with frosting.  Makes 12 rolls.  Enjoy! For the Spiced Cream Cheese Frosting:  Combine all the ingredients and mix until smooth.  Spread on very warm rolls.