Pumpkin Cinnamon Rolls

When the first slight chill is in the air after a scorching hot summer, I can't help but get excited about all things fall! I am most definitely not one to drink any type of pumpkin drinks; however, I do love pumpkin treats, and these cinnamon rolls might just be at the top of that list! Definitely give these a try, and if you don't make your own pumpkin puree, I challenge you to start! The taste is so much better, AND it's actually pumpkin vs squash, which is what the canned "pumpkin" usually is! Enjoy!!

Yields 18 cinnamon rolls

Ingredients:

Step 1:

1 c warm milk ~110°
1 Tbsp vital wheat gluten
1 Tbsp Sunflower Lecithin
1 Tbsp yeast
2 c fresh milled flour (hard white is my preference!)
1/3 c warm water
Step 2:
1 c pumpkin puree (room temperature if using homemade)
2 Tbsp melted butter
1.5 tsp salt
2 tsp lemon juice
1/2 tsp nutmeg
2 1/2-3 1/2 c fresh milled flour

Filling:
1/4 cup butter, room temperature
2/3 c brown sugar
1.5 Tbsp cinnamon

½ cup heavy cream (for pouring over risen rolls)

Icing:
4 oz cream cheese, room temperature
3 Tbsp butter, room temperature
1/4 c powdered sugar
1/4 c maple syrup

Instructions:

1. Mix the ingredients listed under step 1, then cover and let rise for 10-15 minutes.
2. Add the ingredients from step 2 and knead dough for 5-10 minutes until you achieve window pane.
3. Roll the dough into an 18 x 12 inch rectangle and spread soft butter on dough, leaving a 1 inch border on the long side at the top to help the cinnamon rolls close better. 
4. Sprinkle the brown sugar/cinnamon mixture on top of the butter.
5. On the long end, roll the dough up tightly, jelly roll style. Cut into 18 slices and place in greased pan(s).
6. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
7. Preheat the oven to 350 degrees.
8. Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak in and around the rolls.
9. Bake at 350 for 17 minutes, until the rolls are lightly brown and the rolls are cooked through.
10. While they're baking, combine all the frosting ingredients in a bowl with a hand mixer and blend well.  Let the rolls cool a few minutes, then ice and ENJOY!