Pumpkin Cinnamon Rolls with Butterscotch Pumpkin Glaze

By Texaschef11

Ingredients

• 1/3 cup Warm Milk, not hot
• 2 1/4 tsp Active Dry Yeast
• 1/2 cup Granulated Sugar
• 1/2 cup Canned Pumpkin
• 2 Tbsp Oil
• 1 Large Egg
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger
• 1/4 tsp Freshly Grated Nutmeg
• 1/8 tsp Ground Clove
• 3 1/2 cups All Purpose Flour
• 2 Tbsp Unsalted Butter, softened
• 1/3 cup Brown Sugar
• 1 1/4 tsp Ground Cinnamon
• Glaze
• 3 Tbsp Butterscotch Chips
• 2 Tbsp Cream Cheese
• 1 Tbsp Pumpkin Puree
• 1 Tbsp Milk
• 2/3 cup Confectioners' Sugar
• 1/4 tsp Vanilla Extract

Preparation

Step 1

To make the dough, in a large mixing bowl, whisk together 1/3 cup milk, yeast, granulated sugar and 1/2 cup pumpkin until well combined. Allow to sit for 10 minutes until yeast is activated and bubbly. Whisk in oil, egg, baking powder, salt, 1/2 teaspoon cinnamon, ginger, nutmeg and clove until well combined. Stir in flour until combined, and a dough ball forms. Lightly cover and allow to rise in a warm area for 1 hour and 30 minutes, or until doubled in bulk.

On a floured surface, roll out dough to a 1/4-inch thickness, into a rectangle. In a medium bowl, stir together butter, brown sugar and 1 1/4 teaspoons cinnamon until well combined; evenly spread on top of dough. Roll up dough, jelly-roll style. Slice into 10 equal pieces. Place in a greased 9-inch cake pan. Lightly cover and allow to rise in a warm area for 30 minutes.

Heat oven to 400 degrees F. Bake rolls for 15 minutes or until golden brown. Cool pan on a wire rack. To make the glaze, in a medium bowl, stir together butterscotch chips, cream cheese, 1 tablespoon pumpkin and 1 tablespoon milk until combined. Microwave for 30-60 seconds, stirring frequently until melted (It doesn't take long! Don't scorch your butterscotch!). Whisk in confectioners' sugar and vanilla until well combined and smooth. Drizzle glaze over cinnamon rolls.