I got this recipe from Annacia on recipezaar.com. I changed a few things. The original recipe was basically just a cinnamon roll with a different color, it had no pumpkin flavor at all. I fixed that by changing some ingredients. I also changed the caramel frosting which I thought was way too sweet. My frosting is a cream cheese and is my recipe. Total time to make these is 2 1/4 to 2 1/2 hours but most of it is spent waiting for them to rise so you can do other things, besides these rolls are worth the time.

First this is what you will need to make the cinnamon rolls. 2/3 cup milk, 4 tablespoons butter, one cup canned pumpkin pie filling (not pure pumpkin) 4 tablespoons sugar, one teaspoon salt, 2 eggs beaten, 2 1/4 ounce packages of dry yeast, 2 cups unbleached all purpose flour, 2 cups bread flour, 2/3 cup brown sugar, 3 teaspoons ground cinnamon (or more if you like, I honestly don't measure the cinnamon) and last 4 tablespoons melted butter.

In a small saucepan, heat milk and 4 tablespoons butter just until warm and butter is almost melted (120-130 degrees, I just watch because I don't have a cooking thermometer) stir constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in eggs and yeast.

In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in a warm place until doubled, about one hour. Punch dough down. Turn onto floured surface. Knead a few turns to form smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into a rectangle that?s about 1/2 inch thick.

In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with the brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With a sharp knife, cut roll into 12 2-inch slices. This doesn?t have to be exact I always come out with 14 or so since this is a doubled recipe. Place rolls cut side up, in two greased 9 inch square baking pans. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 20 minutes or until golden brown. Remove form pan to wax paper-lined wire rack. I just move these to my cleaned off cutting board and they cool just fine. Cool 15-20 minutes and then add the frosting. Continue on for directions to my cream cheese frosting.

You will need ? stick (4 tablespoons) soft butter, one package 8 oz cream cheese, 2 cups confectioners? sugar, 1 teaspoon vanilla flavoring and 2-4 tablespoons milk. It?s best to set the butter and cream cheese out before you start the cinnamon rolls so that they are soft and you can make the frosting while the dough rises.

Combine the butter and cream cheese with an electric mixer, add the confectioners sugar a little at a time. As the mixture thickens add the vanilla and then some milk to keep it from becoming to hard to mix. When your rolls are baked and cooled you can add the frosting, until then you can put it in the fridge.

Just a quick confession, on the cream cheese frosting I honestly never measure anything so if you need more confectioners sugar go for it and if you can't fit the two cups without it becoming impossible to mix then just add a small amount of milk till you can mix again and call it good. I believe the measurements are close though.

Just to mix things up a bit you can add raisins or nuts to this recipe. You can even add both if you want. You should add them the same time you add the pumpkin pie mix, one cup for just raisins or just nuts or ? cup each if adding both should do just fine. If you don't want the nuts/raisins baked in you can always mix them into the frosting. Thank you for reading, have fun and enjoy!