• Pumpkin Cinnamon Rolls1. Preheat the oven to 375°F (190°C).
• 2. In a large bowl, combine warm milk, water, and a teaspoon of sugar with the yeast. Let it sit for 5-7 minutes to activate.
• 3. Add pumpkin puree, pumpkin pie spice, egg, soft butter, and white sugar to the yeast mixture, and whisk until well combined.
• 4. Stir in the flour and salt to make the dough using a wooden spatula. You can also use a stand mixer with a dough hook.
• 5. Cover the dough with a damp cloth or plastic wrap and let it rise for 1 hour in a greased bowl or until it doubles in size.
• 6. After the dough has risen, roll it out into a square on a lightly floured surface. Brush the top with melted butter. Then, mix together the cinnamon and brown sugar and sprinkle it on top of the butter. Roll the dough tightly.
• 7. Using dental floss or a knife, cut the dough into 9-12 rolls and place them in an 8x8-inch baking dish sprayed with cooking spray.
• 8. Cover the cut rolls with a cloth and let them rise for 30 minutes.
• 9. Brush the tops of the rolls with melted butter, then bake for 15 to 20 minutes or until the rolls are golden brown.
• 10. Allow the cinnamon rolls to cool once they are done.
• 11. Finally, spread vanilla frosting over the cooled cinnamon rolls.

Frosting

• Combine the softened butter together with the vanilla extract and the pumpkin pie spice.
• Slowly beat the powdered sugar in a little at a time until combined.
• Mix in the milk a little at a time until smooth and creamy.