Post by @bambernicole_

these Pumpkin Cinnamon Rolls are the real winner!!! Recipe below 😋 #NFL #sundayfootball #fall #tistheseason RECIPE (8 Large Rolls) Dough: ¾ cup warm whole milk 1 packet instant yeast ¼ cup granulated sugar ½ cup canned pumpkin purée 1 egg, room temp ¼ cup unsalted butter, melted 2 tsp pumpkin spice 1 tsp salt 3⅓-3¾ cups all-purpose flour (start low and only add more if it’s too sticky) + ⅓ cup warm heavy cream to pour over rolls right before baking Filling: ½ cup brown butter, cooled/soft ⅔ cup packed brown sugar 2 tsp cinnamon 1 tsp pumpkin spice Frosting: 6 oz cream cheese, room temp ¼ cup brown butter, cooled/soft 1½ cups powdered sugar ¾ tsp vanilla extract ½ tsp pumpkin spice Pinch of salt Instructions: Combine the warm milk, sugar, and instant yeast. Add pumpkin, egg, and melted butter, mix. Stir in salt, pumpkin spice, and flour. Mix until a dough forms. Knead the dough for 8-10 min. Place in a lightly greased bowl, cover, and let rise for 1- 1.5 hrs/until doubled. For the filling, mix the soft brown butter, brown sugar, pumpkin spice, and cinnamon until combined/spreadable. Roll dough flat into a large rectangle on a lightly floured surface. Spread the filling evenly over it. Cut into 8 even pieces then roll them each up tightly. Place in greased 9x13 pan. Cover & let rise ~35 more min. Pour warm heavy cream over rolls right before baking. Bake at 350°F for 25 minutes or until golden. To make the icing, beat cream cheese and brown butter together until smooth. Then, beat in powdered sugar, vanilla, pumpkin spice, and salt until fully combined. Spread over the warm rolls & enjoy! Sharing is optional 😉