Does anyone else think it’s funny that the Internet is officially crazy about pumpkin spices at this time of year? It’s like it’s a magical substance that only exists in the fall, which we all know is ridiculous. True, it’s a scientific fact that no one wants pumpkin during the first eight months of the year, but really, can’t we all sit down a little more quietly about the pumpkin spice issue?
Ingredients
1 lot of soft rolls dough
Filling out
3/4 cup pumpkin
1/3 cup of sugar
1.5 teaspoons pumpkin spice pie
1 tablespoon of melted butter
Frost
4 oz Cream of softened cheese
4 tablespoons of softened butter
3 cups of powdered sugar
3/4 teaspoon maple extract
1/4 teaspoon spice pumpkin pie
up to 1 tablespoon of milk
Instructions
Mix the dough as indicated. After the first rise, spread the dough on a floured surface to form a 12×18 inch rectangle.
Stir the filling ingredients and spread them over the dough. Roll up the dough into a log, pressing to seal.
Use string to divide dough into 12 rolls, and place them on a greased 9×13 inch baking sheet.
Allow to rise for about 30 minutes until the rolls swell and touch each other.
Bake at 350 degrees for about 20 minutes until golden brown.
Meanwhile, beat the first five ingredients in the glaze, adding up to a tablespoon of milk if necessary.
Spread the icing over the hot rolls and serve immediately.