Pumpkin Cinnamon Rolls

Steps

1. 1In a stand mixer/large bowl, combine pumpkin, water, syrup and yeast. Give it a quick mix, cover and let yeast dissolve for 10 minutes.
2. 2Add eggs, oil and salt. Mix together. Then add the flour cup by cup while mixing in between. You have enough flour when the dough 1- doesn’t stick to the side of the bowl 2- is tacky but doesn’t stick to your fingers. (Be careful not to add too much flour!)
3. 3Knead for five minutes. If using a mixer- cover the dough while kneading to keep the heat inside.
4. 4Cover the dough and let it rise for 20 minutes. Preheat the oven to 375° F.
5. 5Dump the dough onto a floured surface. Divide in half and roll out each half into a large rectangle.
6. 6To each half, spread 1/2 of the butter (5 Tablespoons), and evenly sprinkle half of the cinnamon/brown sugar mixture (2/3 cup).
7. 7Tightly roll the dough up into one long snake. Using cinnamon dental floss, or thread, cut the dough (as shown in video) into 16 even slices per dough snake. (Discard the ends) repeat with the other half of the dough.
8. 8Onto two greased jelly roll pans, evenly lay out all cinnamon roll dough rounds, 16 per cookie sheet. Cover and let rise 10-30 minutes.
9. 9Bake at 375° F for 14-15 minutes.
10. 10For frosting: Using a stand mixer or hand mixer combine butter and cream cheese. Beat together until light and fluffy. Then add vanilla, almond extract, salt and powdered sugar. Mix to combine. Spread over warm pumpkin rolls.