These pumpkin cinnamon rolls are soft, gooey and delicious. Made with pumpkin puree, cozy fall spices and topped with a spiced cream cheese frosting – they’re a perfect fall breakfast.
Store leftovers in an airtight container in the refrigerator for 5-7 days. Be sure to warm them up in the microwave or oven before enjoying them to restore their fresh-from-the-oven taste.
To begin warm the milk in the microwave milk for 15-30 seconds. Place the milk into the bowl of a standing mixer, then add 1 TBS sugar and yeast to the warm milk. Stir and let it sit for 5 minutes.
Add ¼ cup sugar, melted butter, pumpkin puree, egg, and vanilla to the mixture in the bowl of your standing mixer. Use a dough hook to stir until the mixture is smooth.