When the mornings have frost on the ground, the pumpkins are getting ready. With a little pumpkin and spice you can bake some wonderfully delicious, fragrant, and sticky pumpkin cinnamon rolls. In case you can’t decide between a cream cheese or caramel icing, I’ve included a recipe for both

Pumpkin Cinnamon Rolls

Ingredients: Dough: ½ cup warm milk (110 to 115 degrees) (preferably whole milk) 1 package active dry yeast ¼ cup firmly packed light brown sugar 2 large eggs, beaten ½ cup (1 stick) unsalted butter, melted and cooled 1 cup canned pumpkin 1 teaspoon salt 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground cloves 4 to 4¼ cups all-purpose flour Filling: ¼ cup unsalted butter, melted and cooled ¾ cup granulated sugar 5 teaspoons ground cinnamon ¼ cup raisins (optional) ¼ cup chopped pecans (optional) Caramel Icing: 1½ cups confectioners’ (powdered) sugar ½ cup firmly packed light brown sugar ¼ cup unsalted butter, room temperature 1 teaspoon pure vanilla extract 2 to 4 tablespoons milk (preferably whole milk) - Or - Cream Cheese Icing: 2 cups confectioner’s (powdered) sugar ¼ cup unsalted butter, room temperature ¼ cup cream cheese, room temperature 1 teaspoon pure vanilla extract 2 to 4 tablespoons milk (preferably whole milk) Tip:  Use standard measuring cups and spoons or scales for accurate measuring. Directions: Dough: In a large mixing bowl, combine warm milk and yeast; stir and let sit until yeast is dissolved, about 10 minutes. Add brown sugar, eggs, melted butter, pumpkin, salt, cinnamon, ginger, and cloves; beat until mixture is smooth. Add 2 cups flour; stir until well mixed. Stir in enough remaining flour to form a soft dough. Turn dough onto a lightly floured pastry mat or pastry board; knead dough until smooth and elastic, about 5 minutes, adding additional flour 1 tablespoon at a time if dough is too sticky. Place dough in a well greased bowl; turn dough over once to grease the top. Cover bowl with a small kitchen towel and let dough rise is a warm place until doubled in size, 1 to 2 hours. Prepare one 13x9x2 inch oblong pan, or large rimmed baking pan; lightly grease the pan with shortening. Punch dough down then turn onto a lightly floured pastry mat or pastry board; knead dough briefly, 4 to 5 times. Roll the dough into a large rectangle, about 18 inches by 14 inches. Filling: Using a pastry brush, brush the top of the dough with melted butter to within ½ inch of the edges. In a small bowl, stir together sugar and cinnamon. Sprinkle sugar cinnamon mixture evenly over buttered dough to within ½ inch of the edges. Sprinkle with raisins and pecans (optional). Roll-up dough jelly-roll style, starting with a long side; pinch the seams together to seal. Slice dough into 1½ inch pieces and place about 1 inch apart in baking pan. Cover and let rolls rise is a warm place until doubled in size, 1 to 2 hours. Preheat oven to 375 degrees F. Bake: Bake rolls 25 to 30 minutes, or until golden brown. Remove rolls from oven. Place pan on a wire cooling rack to cool. Caramel Icing: In a small bowl, combine confectioner’s sugar, brown sugar, butter, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls. Optional Cream Cheese Frosting:   Make this icing instead of the caramel icing if you prefer. In a small bowl, combine confectioner’s sugar, butter, cream cheese, vanilla, and enough milk to make a good spreading consistency. Spread icing onto still warm rolls.   Makes 12 rolls TheBakingPan.com _____________________