Pumkin Cinnamon Rolls

Dough
Pillsbury Hot Roll Mix
2 tbsp melted butter
2/3-3/4 cup water - warm
1-2 tsp nutmeg and allspice
1 tsbp cinnamon
1 tsp sugar
1/2 15oz. can pure pumpkin

Caramel sauce
1 stick margarine
1/2 cup dark Karo syrup
1 cup packed light brown sugar

Roll center mix
1/2 can 15 oz. pure pumpkin
2 tbsp melted butter
2 tbsp cinnamon, tsp all spice, tsp nutmeg
1/4 cup sugar
1/4 cup brown sugar

Icing
4 oz melted fat free cream cheese
1-2 cups powdered sugar
1 tbsp milk per cup of sugar
1-2 tsp vanilla

To flip easily - put foil over top of baked rolls, then lay cookie sheet over the top of 13x9 pan. Then holding both pans, flip.

You can remove pumpkin and add any other flavors you would like. I use orange juice instead of water to make orange cranberry rolls.

Mix dry dough ingredients well
Add egg, water, butter, pumpkin and mix until all dry ingredients are incorporated. Roll into a ball. Allow to rise in warm place 90 minutes.

5 minutes before dough is finished first proofing, make caramel sauce. Leave warm on stove until ready to cut rolls.

When dough has doubled in size, scoop out onto floured surface, knead into rectangle, roll out to large rectangle, about 15x20. Sprinkle roll center spices and pour butter over. Use basting brush to spread butter and spices. Spread pumpkin in the middle, add sugar and spread. Roll up and cut into 15 sections of 1-1/5 inches.

Pour caramel sauce into bottom of 13x9 pan. Place rolls into 5 rows of 3. Put into warm place to rise again for forty minutes.

After second proofing, bake at 320 for 25-30 minutes, until top is golden brown and rolls seem firm to touch. As soon as you remove from the oven, flip onto waiting foil covered cookie sheet.

Melt cream cheese in microwave, add powdered sugar, vanilla, and splash of milk. Whisk until completely dissolved. Pour over the top of the rolls. EAT!

Serving Size: 15 rolls cut 1- 1.5 inches prior to rising(full 13x9 pan)

Number of Servings: 15

Recipe submitted by SparkPeople user JENNADEF810.