Pumpkin Spice Cinnamon Rolls

I would rather sit on a pumpkin and have it all to myself than be crowded on a velvet cushion. ~Henry David Thoreau

The morning was still feeling nippy even after a hot shower, so I pulled out my first sweater of the season. It was a new light brown cable knit one recently found on Amazon. I paired it with some cream jeans from Banana Republic and my favorite pink fuzzy slippers for the day. It was going to be quiet today. Everyone is gone. The washing machine is humming while I type, and kitty finally decided to stretch her lazy legs off my office daybed giving me a change to wash the hairy bedding on it. The sky is still gray making it a good day for baking, so I act on some growing inspiration and make pumpkin spice cinnamon rolls from baking mix.

Cinnamon rolls made from baking mix have been around a while and are delicious and easy to make. I wondered how canned pumpkin would work in place of milk to make pumpkin rolls? As it turns how canned pumpkin works beautifully to make these rolls. Unfortunately, I only used part of a can of pumpkin. Not wanting to waste it or freeze such a small amount I turned it into pumpin spice icing. Of course I had to do a poison test before offering them out. These will be gone quick…..

Pumpkin Spice Cinnamon Rolls

Pumpkin Rolls

4 cups baking mix

1 cup pumpkin puree (not pie filling)

1/4 cup milk

1/4 cup soft butter

1/2 brown sugar

Cinnamon

Combine baking mix, pumpkin puree, and milk and stir until it comes together. Knead dough a few times. The dough should be smooth and easy to work with. (Note: If dough is too sticky to handle knead it in some baking mix; if dough is too tough add a bit more pumpkin or milk). Roll out the dough into a rectangle approximately 14 inches by 8 inches (doesn’t need to be exact; you can eyeball it). Spread 1/4 cup soft butter on dough. Next, sprinkle brown sugar on top. And last, generously sprinkle cinnamon (or pumpkin pie spice) over brown sugar. Roll dough into log and seal the ends. Next, cut log into 12 1-inch sized rolls. Place rolls into a greased 9 x 13 pan and bake at 350 degrees for 25 minutes. Set out to cool. Pour icing on rolls while still warm.

Pumpkin Spice Icing

3 cups powdered sugar

1/4 cup melted butter

1 tsp. pumpkin pie spice

Enough pumpkin puree to make icing spreadable

Combine all ingredients and mix until smooth and spreadable. Top warm rolls with pumpkin spice icing.

Have a beautiful Autumn day!