Pumpkin cinnamon rolls

Ingredients:
1/4 cup Pumpkin, canned, without salt
1 loaf Rhodes frozen bread dough
Cinnamon, ground, 1 tsp
1/2 cup Brown Sugar, packed
1 tbsp Butter, unsalted
2 tbsp Milk, nonfat
1/2 cup Confectioner's Sugar
1 tsp Rum Extract
2 tsp Vanilla Extract
2 tbsp Cream Cheese, lowfat

Defrost bread dough for one hour. Roll out on a greased/floured surface. Roll into a long rectangle. I cut my dough in half to make it easier to work with.Once dough ir rolled out, cream the pumpkin, cinnamon, 1 tsp vanilla, butter and brown sugar. Spread dough with this mixture, making sure to cover the edges. Then roll long-wise, into a rope. Slice off in one inch increments, and place on a well greased and floured baking sheet (I really advise using parchment paper). Bake at 350 for about 20 minutes, or until lightly brown.
For the frosting, melt the low-fat cream cheese until soft and runny. Whisk or stir in powdered sugar, the rest of the vanilla, the rum extract and the milk. Spoon over the warm after taking them out of the oven.

Serving Size: Makes 20 small rolls,

Number of Servings: 20

Recipe submitted by SparkPeople user LBCOYOTE1.