Quick Pumpkin Cinnamon Rolls

Directions

1. 1
   Preheat oven to 400 degrees F.
2. 2
   In a large mixing bowl add warm water, yeast, sugar, and oil and stir together. Allow to set for 3 to 5 minutes or until bubbles start to form. Then stir in egg and pumpkin. Add 2 cups of flour and combine. Add salt and 1 more cup of flour. Stir until a soft dough forms and starts to pull away from sides of bowl. Add additional flour if needed.
3. 3
   Pour dough onto a floured surface and knead for 5 minutes, adding flour as needed until dough is soft and smooth but no longer sticky. Allow dough to rest for about 5 minutes.
4. 4
   Roll dough out into a rectangle shape - about 12 x 15 inches.
5. 5
   Make the filling: In a medium sized bowl mix together the butter and pumpkin puree until smooth. Stir in cinnamon and nutmeg. Spoon filling over the top of the dough and spread into a thin, even layer. Sprinkle brown and white sugars evenly over the pumpkin mixture.
6. 6
   Starting from a long side of the rectangle, carefully roll up dough, pinching the edges to seal. Using a sharp knife (I like to use my bread knife) cut the roll into 1 1/2 inch slices. Place onto a greased cake pan, pie plate or other baking dish.
7. 7
   Bake for 25 minutes or until rolls are cooked through and lightly browned.
8. 8
   Meanwhile, in a large bowl, mix together the cream cheese, butter and powdered sugar. Stir in vanilla and milk, mixing until smooth.
9. 9
   When rolls are done, remove them from the oven and allow to cool just a bit. Pour icing over the warm cinnamon rolls, gently spreading to cover the rolls.
10. 10
    Serve warm or at room temperature.
11. 11
    Yield: 16 rolls.
12. 12
    Enjoy!
13. 13
    Miss
14. 14
    *Bread dough adapted from Taste of Home's Best of Country Breads