Pumpkin Cinnamon Rolls That Will Change Your Life

I have so many recipes to share.

Sometimes I get so excited about making desserts and blogging about them I literally lose sleep over it. No joke.

I'll lay in bed for hours just dreaming about combinations of sugary goodness, so much so that I get super anxious, and if my husband wouldn't mind, I would totally get up at 2 in the morning to do a little baking. and eating. Everyone knows sleeping is so much easier on a stomach filled with deliciousness.

So enjoy these awesome recipes.

I'm all out of stories....lets just get to the good stuff.

Pumpkin Cinnamon Rolls

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1 Tbsp. pumpkin pie spice

1/2 teaspoon salt

1 egg, beaten

1 Tbsp. yeast

2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)

3/4 cup brown sugar, packed

2 teaspoons ground cinnamon

1/4 cup melted butter

Caramel Frosting

1/4 cup butter

3/4 cup brown sugar, packed

2 tablespoons milk

1/4 teaspoon vanilla

1/4 teaspoon pumpkin pie spice

1 dash salt

1 cup sifted confectioners' sugar (add more for consistency preference)

In small saucepan, 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 beat with electric mixer until well mixed. Beat in egg.

Add half of the flour to pumpkin mixture, then throw yeast on top. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Beat on high for 5 minutes. Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down then turn onto floured surface. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into twelve 1- inch slices. Place rolls, cut side up, in greased 11X17 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. Immediately drizzle with 1/2 caramel frosting. Cool 10 to 15 minutes. Drizzle with remaining caramel frosting.

Makes 12 rolls.

For the Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to a mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Enjoy!