Pumpkin Rolls

Directions

1. 1

   Microwave 3/4 cup milk of choice for 45 seconds.

2. 2

   Pour into stand mixer bowl and sprinkle 1 packet active dry yeast and whisk until bubbles form.

3. 3

   Add in 1/4 cup melted butter + 1/4 cup granulated sugar + 1/2 cup pumpkin purée and whisk.

4. 4

   Whisk in 2 eggs.

5. 5

   Add in 3 cups all purpose or bread flour and using stand mixer, knead on level 2 until dough forms.

6. 6

   Place dough in a lightly oiled bowl and cover with warm towel and let rise for 1-2 hours or until doubled in size.

7. 7

   Place dough on floured surface and roll out into large rectangle (about 8x14”).

8. 8

   Brush 1/4 cup melted butter evenly.

9. 9

   Sprinkle 1/3 cup brown sugar + 2 tbsp pumpkin pie spice on top.

10. 10

    Cut into 12 even strips and roll into a roll.

11. 11

    Place in lined 9x13 dish.

12. 12

    Cover with warm towel and allow to rise while oven preheats to 350F.

13. 13

    Pour 1/3 cup half & half or heavy cream beneath rolls.

14. 14

    Bake for 23-25 min or until golden.

15. 15

    Make icing by mixing 1 1/2 cup powdered sugar + 1-2 tbsp milk of choice.