When the mornings have frost on the ground, the pumpkins are getting ready. With a little pumpkin and spice you can bake some wonderfully delicious, fragrant, and sticky pumpkin cinnamon rolls. In case you can’t decide between a cream cheese or caramel icing, I’ve included a recipe for both

Pumpkin Cinnamon Rolls

Ingredients:

Dough:

½ cup warm milk (110 to 115 degrees) (preferably whole milk)

1 package active dry yeast

¼ cup firmly packed light brown sugar

2 large eggs, beaten

½ cup (1 stick) unsalted butter, melted and cooled

1 cup canned pumpkin

1 teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground cloves

4 to 4¼ cups all-purpose flour

Filling:

¼ cup unsalted butter, melted and cooled

¾ cup granulated sugar

5 teaspoons ground cinnamon

¼ cup raisins (optional)

¼ cup chopped pecans (optional)

Caramel Icing:

1½ cups confectioners’ (powdered) sugar

½ cup firmly packed light brown sugar

¼ cup unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 to 4 tablespoons milk (preferably whole milk)

- Or -

Cream Cheese Icing:

2 cups confectioner’s (powdered) sugar

¼ cup unsalted butter, room temperature

¼ cup cream cheese, room temperature

1 teaspoon pure vanilla extract

2 to 4 tablespoons milk (preferably whole milk)

Tip:  Use standard measuring cups and spoons or scales for accurate measuring.

Directions:

Dough:

1. In a large mixing bowl, combine warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add brown sugar, eggs, melted butter, pumpkin, salt, cinnamon, ginger, and cloves; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough.
   
2. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky.
   
   
3. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours.
   
   
4. Prepare one 13x9x2 inch oblong pan, or large rimmed baking pan; lightly grease the pan with shortening.
   
   
5. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into a large rectangle, about 18 inches by 14 inches.
   
   Filling:
6. Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges.
   
   
7. In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins and pecans (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about 1 inch apart in baking pan.
   
   
8. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours.
   
   
9. Preheat oven to 375 degrees F.
   
   Bake:
10. Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool.
    
    Caramel Icing:
11. In a small bowl, combine confectioner’s sugar, brown sugar, butter, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.
    
    Optional Cream Cheese Frosting:  
12. Make this icing instead of the caramel icing if you prefer. In a small bowl, combine confectioner’s sugar, butter, cream cheese, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.
     
    Makes 12 rolls
    
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