Pumpkin Cinnamon Rolls

Getting into the season with these pumpkin cinnamon rolls. The best part is they're only 98 calories each, but still taste so sinful! Enjoy!

Ingredients:

Dough:

1/3 cup warm milk

2 1/4 Tablespoons active yeast (or one package)

2 Tablespoons sugar

3 cups flour

1 1/2 teaspoons salt

1 egg

1 Tablespoon honey

2/3 cup pumpkin puree

Filling:

1/3 cup pumpkin puree

2 Tablespoons melted butter

1/4 cup brown sugar

1 teaspoon pumpkin pie spice 

Frosting:

1/2 cup whipped cream cheese

1 1/5 Tablespoons honey

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Instructions:

Mix warm milk, yeast and sugar together and set aside.  In a large bowl combine flour and salt.  In a medium bowl combine pumpkin puree, egg and honey.  Add yeast mixture to sweet potato mixture. Add wet ingredients to the dry ingredients.  

First mix with a wooden spoon, then transfer to a flat, floured surface and knead with hands for about 10 minutes.  Transfer dough to a lightly greased bowl and cover with plastic wrap. Let sit in a warm area and rise for an hour, or until dough has doubled in size.  

Transfer dough to a flat, floured surface and punch down. Roll out to a rectangle. Spread melted butter over entire surface. Sprinkle brown sugar over the butter. Mix pumpkin puree and pumpkin pie spices together, then spread over dough. Roll the dough up and pinch both ends. Slice to desired thickness. The easiest way to slice dough is with string (or dental floss).

Transfer each roll to a lightly greased pan. A 9"x13" works great or 2 pie dishes. Cover with plastic wrap and let the rolls rise for another hour.

Preheat the oven to 350 degrees Fahrenheit and bake for 15-18 minutes, or until golden brown. Keep in mind, smaller rolls will need less cook time and larger rolls will need a longer cook time. 

While the rolls are baking, mix together cream cheese, cinnamon, honey and vanilla. Add more or less honey depending on you desired sweetness. Spread frosting over cinnamon rolls, serve and enjoy!

*If you plan on freezing the cinnamon rolls, cook until almost done, but not golden. Freeze without frosting. When ready to fully cook them, remove while oven is preheating and bake until golden brown. Top with frosting at the end.