I think I did it again…
No, I’m not trying to make you believe we’re more than just friends. I swear.
It might seem like a crush, but I am serious about pumpkin. Pumpkin Cinnamon rolls that is.
And with cream cheese glaze?
These were totally sent from above. So you know what? I admit it:
Pumpkin Cinnamon Rolls with Cream Cheese Glaze
- 2 c. flour
- 2 tbsp. white sugar
- 4 tsp. baking powder
- 1 tsp. salt
- 3 tbsp. butter, softened
- 3/4 c. milk
- 1/2 c. pumpkin
- 1/2 c. butter, melted
- 3/4 c. brown sugar
- 3/4 c. white sugar
- 4 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. cloves
- 1/2 cup powdered sugar
- 1/4 cup milk
- 4 oz cream cheese, softened
Preheat oven to 400 and lightly grease an 8 or 9 inch pie pan.
In a small bowl, combine filling ingredients and stir together to form a crumbly mixture. Spread half of the filling on the bottom of the greased pie pan and set aside.
In a large bowl, whisk together flour, sugar, baking powder and salt. Cut in the softened butter and add pumpkin. Slowly stir in milk until a soft dough forms. On a floured surface, roll out into an long rectangle about 1/4 inch thick and a foot long. Spread the remaining filling on the dough. Roll up the dough and slice in to 12-15 pieces about 1 inch thick.
Bake for 20-25 minutes until tops begin to brown.
For the glaze, mix together powdered sugar, milk and cream cheese in a small bowl on medium speed until smooth. Drizzle all over cinnamon rolls. Serve warm.