Step 1

In a small bowl, combine the yeast and warm milk. Let it sit for 5 minutes until frothy.

Step 2

In a large mixing bowl, combine ¼ cup brown sugar, melted butter, salt, pumpkin puree, and a hint of cinnamon (¼ tsp). Add the yeast mixture and stir to combine.

Step 3

Gradually add the flour, one cup at a time, and knead the dough on a floured surface for 5 minutes. If the dough is too sticky, incorporate 2 tablespoons of cold water to adjust the consistency. You can also grease your hands to make handling easier.

Step 4

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour.

Step 5

After the dough has risen, punch it down and roll it into a rectangle (about 12"X18"). Spread the softened butter over the dough and sprinkle with the remaining cinnamon and brown sugar.

Step 6

Roll up the dough tightly and slice it into 12 equal pieces. Place the rolls in a greased baking dish (you can use a 9X13 or 10Xand let them rise for another 30 minutes.

Step 7

Preheat the oven to 375° F and bake the rolls for 25-30 minutes or until golden brown.

Step 8

In a mixing bowl, beat the powdered sugar, cream cheese, softened butter, and vanilla extract until smooth.

Step 9

Spread the cheese frosting over the warm cinnamon pumpkin rolls and serve. Keep leftover rolls in the refrigerator.