Made with real pumpkin baked right into the dough, these easy homemade cinnamon rolls are fluffy, soft and sweet. The perfect fall treat that you can eat for breakfast, dessert or a snack!
In a small, add the yeast, warm milk and a teaspoon of sugar. Leave to activate for 5 minutes. It should become foamy.
With a stand mixer, mix together remaining sugar, butter, salt, eggs and pumpkin puree. Slowly add flour.
Once combined, pour yeast mixture into dough batter and, with a dough hook, mix for 3 to 5 minutes until a soft dough is formed.
Place dough in a medium bowl with a teaspoon of oil. Cover and set in a warm place to proof until doubled, about an hour.
In another bowl, combine the filling ingredients (except the butter). Set aside.
Grease a 9x13 inch baking dish. Set aside.
Once the dough has doubled, turn out onto lightly floured surface and roll out to ¼ inch thick rectangle.
Spread butter on the surface of the dough, avoiding edges. Sprinkle the cinnamon mixture onto butter. Spread evenly.
Starting with the long edge, roll the dough to the opposite edge.
Cut rolls 1 ½ inches thick. Place in the baking dish.
Cover and set aside to proof again for 45 minutes to 1 hour.
Preheat oven to 350°F. Place buns in the oven and bake for 20 to 25 minutes. Remove from oven and let cool.
While waiting for the buns to cool, make icing by beating all the ingredients together with an electric mixer. Spread evenly onto buns while still slightly warm. Serve warm. Top with toasted nuts if desired.