Pumpkin Butter Cinnamon Rolls

Pumpkin butter cinnamon rolls with flavor in the dough & filling.

1. Make the dough. Heat milk in microwave for 20 second until warm but not scalding.
2. Add yeast and 1/4 cup of light brown sugar.
3. Mix until fully incorporated & allow to sit for 5 minutes until foamy.
4. In larger bowl with hand or stand mixer, add milk mixture. Add egg, 1 cup of pumpkin purée and melted butter. Mix until fully incorporated.
5. Slowly add in flour, salt & pumpkin pie spice.
6. Form dough into compact ball and place in floured bowl.
7. Allow dough to rise until it has at least doubled in size. My favorite way to aid this process is to heat the oven to 200 degrees, turn off the oven and open the door. Then place the dough in floured bowl in the center rack. Below, add boiling water to oven safe dish.
8. Make the Pumpkin Butter. In a bowl, combine 1/2 cup of pumpkin, 1/4 cup of light brown sugar, and 2 TSP of pumpkin pie spice. Mix until fully incorporated.
9. Assemble Rolls. Once dough has risen, remove and place onto a floured cutting board.
10. Roll out the the dough into a rectangle and about 1/8 inch thick. Make sure the dough is evenly rolled.
11. Spread the pumpkin butter evenly along the entire rectangle.
12. Starting from the long end, roll until log is formed.
13. Cut into 1 inch thick rolls.
14. Add to baking pan, placing rolls directly next to each other.
15. Bake at 350 for 20-25 or until golden brown. Allow to cool for 5-10 minutes before icing.
16. Make icing. Combine 1 cup of confectioners sugar, 1/4 cup of light brown sugar, vanilla extract, and 2 TBSP of milk.
17. Ice rolls. Spread icing evenly on rolls, serve warm & enjoy!