THE PICKY EATER BLOG
First, in a small bowl add warm milk, sugar and sprinkle the yeast on top. Let it rise for 5 minutes until frothy.
In a mixing bowl combine the oil, egg, vanilla, pumpkin puree and mix until smooth and well mixed.
Pour in the milk with yeast and stir until combined. Next, add the flour, cinnamon, and nutmeg. Stir until mixed.
Knead by hand or using a mixer for 3-5 minutes until you have an elastic and smooth dough. Form into a ball and transfer to a lightly greased bowl. Cover with a towel and let it rise for 1-2 hours.
ROLL THE DOUGH
Next, transfer the dough onto a floured surface. With the help of a rolling pin, roll out the dough until you have a 14×16-inch rectangle.
Spread the butter on top of the dough and sprinkle with sugar, cinnamon and pumpkin spice. Roll the dough into a log and with a knife cut out 12 even rolls.
Place the rolls into a 9×13 inch baking pan and cover again. Let them rise for 30 minutes, then preheat your oven to 350 degrees F.
Bake the cinnamon rolls in the preheated oven for 20-30 minutes until golden brown.
MAKE THE GLAZE
To make the glaze, mix the icing sugar with milk and vanilla. Top the cinnamon roll with glaze and enjoy the sweet flavors!