Best Pumpkin Cinnamon rolls for Fall and Winters.

These pumpkin cinnamon rolls are soft, gooey and delicious. they’re a perfect fall breakfast.

PREP TIME 20 mins COOK TIME 30 mins RISING 2 hrs TOTAL TIME 2 hrs 50 mins

2 1/2 teaspoons instant dry yeast 1/2 cup warm milk 1 cup pumpkin puree 1/4 cup butter softened 1 large egg 2 tablespoons brown sugar 1/4 teaspoon salt 3 1/2 - 4 cups all-purpose flour

In a large stand mixer, combine yeast, warm milk, pumpkin, butter, egg, brown sugar, and salt. Add in 2 1/2 cups of flour.

Start mixing, adding the remaining flour, half cup at a time until a nice, soft, smooth and elastic dough ball forms.

 Transfer to a lightly greased bowl, cover, and let rise until double in size, about 1 hour.

Punch down the dough and roll into a 12 inch by 18 inch rectangle.

Place the slices onto a lightly greased 9x13 pan. Cover and let rise 20 to 30 minutes

Preheat oven to 350 degrees. Bake the rolls for about 18 to 20 minutes, until just kissed with brown on top.

While the rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy.