Cook Time: 25-35 minutes

Servings: 12

Ingredients:

1 loaf frozen bread dough; thawed

2 T. melted butter

1/4 C. brown sugar

1 T. cinnamon

1 tsp. Pumpkin Pie Spice

3/4 C. Pumpkin Puŕee not Pumkin Pie Mix

Icing:

2 C. Powdered Sugar

1 tsp. Vanilla extract

1 tsp. Pumpkin pie spice

1/4 C. Milk

What to do:

Let dough thaw completely and rise. Follow the instructions on the back of the dough package on how to thaw. Roll out dough once thawed to approx 12″ x 13″ square.

In a medium-size bowl combine, melted butter, it is important that the bitter is melted, brown sugar, cinnamon, pumpkin pie spice, and the pumpkin puŕee. Make sure this is totally combined. Spread the mixture on the dough.

Roll dough (long width) carefully into a log.  Pinch the ends to seal and cut into about 12 equal slices.

Grease a 9 x 13 baking dish.

Place dough slices into baking dish. Cover and let rolls rise in a warm place, until they are doubled in size. 

Preheat oven to 350 degrees.

After rolls have risen, bake, uncovered in preheated oven for 25 – 30 minutes or until done.

In a medium-size bowl combine powdered sugar, vanilla extract, pumpkin pie spice, and milk, mix well. You want this pourable but not supper runny. Only use half of the milk at first then add more if the glaze is to stiff.

Once cinnamon rolls are baked let cool 10 minutes then drizzle the icing all over the rolls. Serve or let cool completely, cover and place in fridge.