Kelsandra's Pumpkin Cinnamon Rolls

Ingredients

• 0.25 cups warm water , 100 degrees F/38 degrees C
• 1 , .25 ounce
• 1 , 15 ounce
• 0.75 cups white sugar
• 1 , 5 ounce
• 3 tablespoons olive oil
• 1 large egg , beaten
• 2 teaspoons pumpkin pie spice
• 5 cups all-purpose flour , or more if needed
• 0.25 cups melted butter

Instructions

1. 1

   Gather all ingredients.

2. 2

   To make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.

3. 3

   Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.

4. 4

   Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)

5. 5

   Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

6. 6

   Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter. Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough.

7. 7

   Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls.

8. 8

   Transfer rolls to the prepared baking dish with the cut-sides facing up. Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.

9. 9

   While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.

10. 10

    Remove pumpkin rolls from the oven and immediately spread glaze over top. Serve and enjoy!