Kelsandra's Pumpkin Cinnamon Rolls

Name: Kelsandra's Pumpkin Cinnamon Rolls
Total time: 115
Yield: 12
Ingredients: 0.25 cup warm water (100 degrees F/38 degrees C); 1 (.25 ounce) package active dry yeast; 1 (15 ounce) can pumpkin puree; 0.75 cup white sugar; 1 (5 ounce) can evaporated milk; 3 tablespoons olive oil; 1 large egg, beaten; 2 teaspoons pumpkin pie spice; 5 cups all-purpose flour, or more if needed; 0.25 cup melted butter; 1.25 cups brown sugar, packed; 2 tablespoons pumpkin pie spice; 1 cup confectioners' sugar; 0.25 cup milk; 2 tablespoons butter, melted; 1 (3 ounce) package cream cheese, softened; 0.5 teaspoon vanilla extract

Recipe by dpht3 from allrecipes.com

Dessert 2 Hr. 55 Mins.

Ingredients

12 servings

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0.25 cup warm water (100 degrees F/38 degrees C)
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1 (.25 ounce) package active dry yeast
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1 (15 ounce) can pumpkin puree
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0.75 cup white sugar
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1 (5 ounce) can evaporated milk
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3 tablespoons olive oil
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1 large egg, beaten
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2 teaspoons pumpkin pie spice
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5 cups all-purpose flour, or more if needed

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0.25 cup melted butter
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1.25 cups brown sugar, packed
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2 tablespoons pumpkin pie spice
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1 cup confectioners' sugar
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0.25 cup milk
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2 tablespoons butter, melted
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1 (3 ounce) package cream cheese, softened
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0.5 teaspoon vanilla extract

Instructions

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.
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.
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.)
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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. 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. 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.
While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.
Remove pumpkin rolls from the oven and immediately spread glaze over top.