Kim's Kitchen

Pumpkin Cinnamon Rolls

• 1/2 C. Really Warm Water
• 2 T. Yeast (or 2 Packets)
• 2 T. Sugar
• 1 (3.5oz) package instant Butterscotch Pudding
• 2 C. Milk
• 1/8 tsp. Nutmeg
• 1/8 tsp. Cloves
• 1/4 tsp. Cinnamon
• 1/2 C. Melted Butter
• 2 Large Eggs, Beaten
• 1 tsp. Salt
• 8 C. Flour
• 1 C. Melted Butter
• 2 C. Brown Sugar
• 2 T. Cinnamon
• 1/4 tsp. Nutmeg
• 1/4 tsp. Cloves
• 1 C. Pumpkin Puree
• 1 (8oz) Package Cream Cheese, Softened
• 1/2 C. Softened Butter
• 1 tsp. Vanilla Extract
• 3 C. Powdered Sugar
• 2-3 T. Milk

In a small bowl combine Water, Yeast & Sugar. Stir until yeast is dissolved and set aside.

In a large bowl mix Pudding & Milk for 2 minutes by hand (or a mixer on low). Add in 1/2 C. Melted Butter, Egg, Salt & Yeast Mixture.

Gradually add Flour to mixture. I can usually do 6 C. in my stand mixer, but then I have to transfer it to the countertop and work in the remaining 2 C. Knead until smooth.

Place in large greased bowl, cover with plastic wrap & a kitchen towel. Let raise until double in size (about 90 minutes). Once raised, punch down, cover again and let rise a second time.

Roll dough out to about 32"x22" on a lightly floured surface.

In a bowl, mix together 1 C. Melted Butter, Brown Sugar, 2 T. Cinnamon, 1/4 tsp. Nutmeg, 1/4 tsp. Cloves & Pumpkin until smooth. Spread evenly over dough leaving about 1/4" on the edge closest to you. Roll up like a jelly roll and seal edge with a little water on the dough. (The filling is MESSY and will likely ooze out the side closest to you.)

Cut Rolls every 1 1/2"-2" with a really sharp knife. Place on a buttered baking sheet. (It's okay to press them together if they start to come apart.) Cover and let raise for 20 minutes.

Bake in preheated 350' oven for 22 minutes or until brown on top.

While rolls are baking, mix together Cream Cheese, 1/2 C. Softened Butter, Vanilla and enough milk to make a glaze. (You want this a little thinner than most frosting so you can drizzle over the tops instead of trying to frost - these are MESSY when they come out and frosting is challenging).

As soon as rolls come out of the oven, glaze with loads of frosting!

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