Pumpkin Cinnamon Rolls with Caramel and Cream Cheese Icing

These rolls are delicious!  Will be making these every fall for sure!  We all really love the caramel icing and the cream cheese over that.  You could probably half the cream cheese icing.  I had it from pumpkin cinnamon swirl pancakes I had made and thought it would be a nice addition to these.  It was!  This is plenty of sweet for breakfast, so make sure you have some fruit or something savory to offset all this sugar! 
I made these when some friends came into town.  They joked that they were "delectable".  I think so.  Thanks Cristine for the inspiration! 
We actually ate some of the leftovers for dessert too!  Your mouth will be watering far before these reach your mouth.

PUMPKIN CINNAMON ROLLS WITH CARAMEL AND CREAM CHEESE ICING

For the rolls:

• 1/3 cup milk
• 2 tablespoons butter
• 1 cup canned pumpkin
• scant 1/3 cup sugar
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 (1/4 ounce) package dry yeast
• 3 1/2-4 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)

Cinnamon filling:

• 1 cup brown sugar, packed
• 2 TBSP ground cinnamon
• 1/3 cup soft butter

Caramel Frosting:

upside down after turning out of pan

• 1/4 cup butter
• 1/2 cup brown sugar, packed
• 2 tablespoons milk
• 1/2 teaspoon vanilla
• 1/4 teaspoon pumpkin pie spice
• dash salt
• 1 1/4 cup sifted confectioners' sugar

CREAM CHEESE ICING:

• 3 tablespoons salted butter, softened
• 3 ounces cream cheese, softened
• 1 1/4 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• milk to thin to drizzly consistency

DIRECTIONS:

Heat milk in microwave briefly to be warm. Sprinkle yeast over and some sugar over and stir.  In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt with paddle attachment. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

Add the flour to pumpkin mixture. Switch to kneading attachment and knead for 5 minutes.  Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, 1-1 1/2 hours. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle and so it won't stick to the rolling surface. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Smear surface of dough with soft butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, or wax dental floss, cut roll into 12-15 1- inch thick slices. Place rolls, cut side up, in greased 11X17 inch baking pan. Cover and let rise until nearly doubled for 30 to 45 minutes, or chill overnight and take out 45 minutes before baking.
Bake rolls at 350 degrees about 20-25 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12-15 rolls (mine made 14).

For Caramel Frosting:

In small saucepan, heat butter cook over until melted. Stir in brown sugar and milk.
Stir in brown sugar and milk. Whisk over medium low heat 1 minute until smooth.  Whisk in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Whisk until all the white clumps disappear.    Mix cream cheese icing ingredients.  Drizzle caramel icing over warm rolls, and drizzle over cream cheese icing over caramel icing.  Serve warm.