PUMPKIN CINNAMON ROLLS
FULL OF FALL FLAVOR!
For The Rolls – 2 cups flour – ½ cup butter cut into small pieces – 2 tablespoons sugar – 3 teaspoons baking powder – ½ teaspoon salt – ¼ teaspoon baking soda – 2/3 cup milk For The Filling – 2 tablespoons butter melted – ½ cup brown sugar – 1 teaspoon pumpkin pie spice – 1 teaspoon ground cinnamon – ¼ cup pumpkin puree For The Icing – 2 ounces cream cheese softened – ½ teaspoon vanilla extract – 1 ½ cups powdered sugar – 3 to 4 tablespoons milk
CREAM CHEESE GLAZE
1. Preheat oven to 375 degrees. 2. Blend flour and butter with pastry cutter.. Stir in the sugar, baking powder, salt, and baking soda. 3. Add milk and stir. Keand into ball. 4. Whisk together butter, brown sugar, pumpkin pie spice, and ground cinnamon. Add the pumpkin puree. 5. Separate the dough into two balls. Roll until dough is ¼ inch thick. 6. Spread half butter mixture over the top of dough and roll into a log shape. 7. Repeat with the remaining dough. 8. Cut the log into six equal pieces. Place each piece in the prepared pan. 9. Bake for 25 to 30 minutes, until golden brown on top. 10. Beat together the cream cheese, powdered sugar, vanilla, and milk. Add more milk if needed to thin the glaze. 11. Spread the glaze over the top of each cinnamon roll before serving.
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