Pumpkin Cinnamon Rolls

Yumalicious! Joshie said, "If there were 30 stars, I would give these 30 stars!!" He is the pumpkin enthusiast in our house!

I had to use almost 6 cups of flour to get the dough right, and I would recommend checking carefully to make sure they're completely baked, because I only baked mine for 30 minutes and I should've left them in longer because the middle rolls were doughy. I get really, um, "annoyed" when recipes don't come out exactly as planned (like having under baked rolls) so I was sitting at the table stewing and Jeff said, "If you're going to let it ruin your whole day, then you can just go back to bed and start over." Ha ha! I guess he's right - no use pouting over doughy rolls! The rolls that were baked were really good. :) Oh, I also added a little more powdered sugar to the frosting because it was a little too thin for my liking. You could probably use more cream cheese to make it thicker, too.

Pumpkin Cinnamon Rolls

Rolls:
1/4 C. warm water (100 degrees F.)
1 (.25 oz.) package active dry yeast (or 2-1/4 tsp)
1 (5 oz) can evaporated milk
3/4 C. white sugar
1 (15 oz.) can pumpkin
3 Tbsp olive oil
1 egg, beaten
2 tsp pumpkin pie spice
5 C. all-purpose flour, more if needed

Filling:
1/4 C. melted butter
1 1/4 C. packed brown sugar
2 Tbsp pumpkin pie spice

Frosting:
1/2 tsp vanilla extract
1 (3 0z.) package cream cheese, softened
2 Tbsp butter, melted
1 C. confectioners sugar, plus more if needed
1/4 C. milk

Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or more, if needed to make a stiff dough.
Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise but won't double.)
Preheat the oven to 350 degrees. Grease a 9x13-inch pan.
Punch down the dough. On a lightly floured work surface, roll the dough into a rectangle until it measures about 18 inches wide and 26 inches long. Brush the dough with the 1/4 cup melted butter. In a medium bowl, mix the brown sugar with 2 tablespoons of pumpkin pie spice. Sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed. Cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
Bake in the preheated oven until lightly golden brown, about 30 to 40 minutes.
While the rolls are baking, mix the vanilla, cream cheese, butter, and confectioner's sugar, adding the milk slowly until the frosting is to the desired consistency. You may add more milk to thin it out, or more sugar to thicken it.
Spread the frosting over the rolls as soon as they come out of the oven. Serve warm and enjoy!