Pumpkin Cinnamon Rolls (Mom)

By ezunich

Ingredients

• 1 pkg yeast
• 2 Tbs warm water
• 2 3/4 cups flour
• 1/3 cup sugar
• 1 tsp baking powder
• pinch of salt
• 1/2 cup pure pumpkin puree
• 1/4 cup (4 tbs) buttermilk
• 1 egg
• Filling
• 4 tbs butter, melted
• 1/2 cup packed brown sugar
• 2 tbs ground cinnamon (or maple)
• 1 tsp ground nutmeg
• Glaze
• 4 oz cream cheese, room temperature
• 7 oz sweetened condensed milk
• 1/4 cup (4 tbs) Pumpkin spice coffee creamer
• 1 tsp vanilla

Preparation

Step 1

Filling:
Mix together brown sugar, cinnamon and nutmeg. Set aside.

Dough:
In a large mixing bowl, combine yeast and water. Let sit for 10 minutes. In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside. In a mixing bowl with yeast, add pumpkin puree, buttermilk, egg and flour mixture. Knead for about 6-7 minutes until the dough becomes smooth and elastic. Transfer the dough into large oiled bowl. Cover it with wet towel and put in a warm place for an hour to rise. Once the dough has doubled in size, roll out on a floured surface into a large rectangle about 18 x 15 inches. Pour melted butter and spread it evenly. Leave about half an inch on opposite edge of the dough. Sprinkle brown sugar mixture over the butter. Wet the opposite edge of the dough that has no butter or filling. Roll up the dough into a log. Cut off both ends of the log. Cut the log into four equal parts and then cut each log into three equal rolls. Place them into a greased baking dish. Cover it with a kitchen towel and let it rise for about half an hour to an hour. Preheat oven to 350°. Bake the rolls in a preheated oven for 25 minutes or until the top is nice and brown. Cool on wire rack while making glaze.
Glaze:
In a mixing bowl, whisk together cream cheese, condensed milk and pumpkin spice creamer on medium speed until smooth. Pour over warm pumpkin rolls.