Fall Breakfast 🍂Quick Rise Pumpkin Cinnamon Rolls 🍁| Southern Family Kitchen

Quick Rise Pumpkin Cinnamon Rolls | Southern Family Breakfast in the Fall

Pumpkin Cinnamon Rolls
Ingredients:

The Dough:
1/2 cup milk
1/2 stick butter
1 package rapid rise yeast
3 1/2 cups flour
1/4 cup sugar
1 TB pumpkin pie spice
1/2 tsp salt
3/4 cup canned pumpkin
1 egg

Filling:
1/4 cup softened butter
1/4 cup sugar
1/4 cup brown sugar
1 TB cinnamon
1 TB pumpkin pie spice

Cinnamon Maple Icing:
1 cup powdered sugar
1 tsp maple syrup
1/2 tsp cinnamon
1-2 TB heavy cream or milk

Directions:
Make the dough:
Heat milk and butter in a small bowl at 20 second intervals in the microwave until butter is melted. Let milk cool a little, should be just a little warmer than room temp.
Combine 3 cups of the flour, sugar, pumpkin pie spice, and salt until combined.
Add the milk & butter to the bowl of a stand mixer.
Add dry ingredients a little at a time until well combined.
Add the pumpkin and egg.
Mix until dough begins to for a ball, if needed add more flour 1/4 cup at a time to get desired consistency.
Roll dough into ball and place in greased bowl. Cover with a towel and let rest for 5 minutes.
Make the filling:
Mix the cinnamon, pumpkin pie spice, and sugars.
Fill the dough:
Roll the dough onto floured surface to around 10X15 rectangle.
Spread softened butter over dough and sprinkle on the filling mixture.
Roll dough up starting with the longer side.
Cut into 12 rolls.
Place on a greased 9X13 pan and cover with a damp cloth. Let rise for 25 minutes.
Preheat oven to 350° and make the icing.
Bake rolls for 15-18 minutes.
When they have cooled pour over icing and serve!