sweet roll dough
3/4 cup milk, heated to 100-110*
1/2 cup sugar
2 1/4 teaspoon yeast or 1 yeast packet
4 1/4 cups flour
1/2 cup corn starch
3/4 teaspoon salt
3 eggs
3/4 cup butter, softened and cut into pieces
pumpkin pie filling
1 can pumpkin
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
icing
8oz cream cheese, softened
1 3/4 cups powdered sugar
1/4 cup milk
Prepare sweet roll dough, in a mixer with dough hook mix together milk, sugar and yeast. Allow to sit for 5 minutes until frothy.
Turn mixer on low and add flour, corn starch, salt and eggs until dough forms. Turn mixer to medium and add butter. Mix for about 10 minutes or until dough is very smooth. Cover mixing bowl with plastic wrap and allow to rise for 2 hours in a warm dry place.
Prepare pumpkin pie filling, in a bowl stir together all filling ingredients until combined.
When your dough is ready, lay on a floured surface and roll into an 18x18" rectangle. Spread pumpkin filling on center of dough avoiding a 1" boarder around entire rectangle. Roll dough tightly and cut into 12 even slices.
Arrange rolls in greased 13x9 pan, cover with plastic wrap and allow to rise for 1 hour in warm dry place.
*At this point you may place the rolls in the fridge and save for baking until the next morning. If you do this ensure you've allowed them to complete their second rise and take them out of the fridge 1 hour before baking allowing them to come to room temp.
Bake rolls for 35 minutes at 350* While baking prepare icing, beat icing ingredients until smooth and no lumps.
Drizzle icing over rolls immediately after removing from oven.
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