Pumpkin Spice rolls
These Pumpkin Spice Rolls are so good you may have to keep sticky fingers off. Important to note that total rising time is about 60 mins which isn't included in the total time indicated in recipe.
instant or active dry yeast
Pumpkin Pie Spice
room temp butter
room temp cream cheese
Mix the pumpkin pie spice with the brown sugar and set aside
Pour yeast into the warm milk and stir. add a sprinkle of sugar if you like. you can skip this step if you are sure your yeast is fresh and active. it doesn't hurt to check.
Mix the other wet ingredients ( egg, pumpkin puree and oil) and set aside
Pour dry ingredients in a bowl then mix in all the wet ingredients till well incorporated. Knead dough lightly, then form into a ball and place in a lightly oiled bowl.
Cover bowl with cling film and then kitchen towel. Place in a warm place for about 40 mins to rise.
When dough has doubled in size, punch down to deflate. Transfer to a floured work surface and knead lightly.
Roll out into a rectangle about 9 by 13 inches. you can cut out the edges to make it straight if you want to. ( but I didn't do that )
Spread the softened butter all over the surface of the rolled out dough. Then with a spoon sprinkle the sugar and pumpkin spice mix evenly over the butter.
Roll up tightly to form a log. cut evenly with a sharp knife. Place cut up rolls in a greased 9 by 13 pan or baking dish.
Cover again with cling film and kitchen toweling allow to rise for about 25 mins
Preheat oven and begin to make the cream cheese frosting
After the second rise, bake in the preheated oven for 20 - 25 mins or until lightly golden brown.
Beat the softened butter and cream cheese together with a fork or hand mixer. Add in the vanilla extract.
Add in the icing sugar and beat till fluffy
Add a tablespoon or two of milk, depending on the consistency you want. Beat thoroughly.
Spread it on the pumpkin spice rolls when they are ready.
Enjoy warm as a breakfast or a snack.