Food is an integral part of fall, and with this recipe from Monique Volz of Ambitious Kitchen, you are sure to “pumpkin spice” up your taste buds! Pumpkin cinnamon rolls are an easy, tasty, and fun essential this season. 

Ingredients:

• Cinnamon roll dough:

• • • ¾ cup milk
    • ¼ cup granulated sugar
    • 2¼ teaspoons quick-rise yeast
    • 1 cup pumpkin puree
    • ¼ cup melted butter
    • 4 cups bread flour
    • 2 teaspoons pumpkin pie spice
    • ¾ teaspoon salt

• Filling:

• • • ⅔ cup dark brown sugar
    • 1½  tablespoons ground cinnamon
    • ¼ cup butter, at room temperature

• Cream Cheese Glaze:

• • 4 ounces cream cheese, at room temperature
  • 3 tablespoons butter, at room temperature
  • ¼ cup powdered sugar
  • 4 tablespoons pure maple syrup

Tools:

• Stand Mixer 
• Wooden Spoon
• Rolling Pin
• Serrated Knife
• 9 x 13 Inch Pan

Instructions:

1. Warm milk to 110 degrees F in the microwave for 45 seconds. Transfer warm milk and sugar to the bowl of an electric mixer and sprinkle yeast on top. Stir pumpkin puree and melted butter and mix until smooth, well combined, and creamy. Stir in bread flour, pumpkin pie spice, and salt with a wooden spoon until dough forms.
2. Place dough hook on mixer or use hands on a well-floured surface and knead dough on low speed for 8-10 minutes. Dough should form into a ball and be slightly sticky. 
3. Transfer the dough ball to a large bowl greased with olive oil or nonstick cooking spray, then cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour or until doubled in size. 
4. After the dough has doubled in size, transfer to a well-floured surface and roll out into a 14×16-inch rectangle. Spread softened butter over dough, leaving a ¼ inch margin at the far side.
5. In a small bowl, mix brown sugar and cinnamon. Sprinkle mixture over the buttered dough, then rub sugar into the butter.
6. Tightly roll up the dough, starting from the 14-inch side (the smaller side) and place seam side down, making sure to seal the edges of the dough as best you can. Cut about an inch off the ends of the dough, as the ends won’t be as full of cinnamon sugar as we’d want it to be. Then cut into 1-inch sections with a serrated knife. Make dents in the dough before cutting to make 12 even rolls.
7. Place cinnamon rolls in a greased 9×13-inch baking pan. Line the pan with parchment paper in case of any leaking. Cover with plastic wrap and a warm towel and let the cinnamon rolls rise again for about 30 minutes, then preheat your oven.
8. Preheat the oven to 350 degrees F. Remove plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until slightly golden brown on the edges. Under-bake them a little so they stay soft in the middle. Let cool for ten minutes before frosting. Makes 12 cinnamon rolls!
9. To make frosting: In an electric mixer bowl or a medium bowl, combine cream cheese, butter, powdered sugar, maple syrup, and salt. Beat until smooth. Spread over the cinnamon rolls and serve! Sprinkle cinnamon rolls with a little cinnamon for a pretty look. Enjoy!