Pumpkin

Pumpkin Spice Sweet Rolls

Makes 12

Dough:

1 (16-ounce) box hot roll mix
3 tablespoons firmly packed light brown sugar
1 cup canned pumpkin, warmed (120° to 130°)
1 large egg, room temperature
2 tablespoons unsalted butter, softened
1 teaspoon vanilla extract

Filling:

¾ cup firmly packed light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1/8 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
3 tablespoons unsalted butter, softened

Icing:

1 (8-ounce) package cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar
1/8 teaspoon salt

1. Spray a 13x9-inch baking pan with cooking spray.

2. For dough: In a large bowl, combine hot roll mix with enclosed yeast packet and brown sugar. Add warm pumpkin, egg, butter, and vanilla, stirring until combined. On a lightly floured surface, knead dough until smooth, about 5 minutes. Cover and let stand for 5 minutes.

3. For filling: In a small bowl, combine brown sugar, cinnamon, ginger, nutmeg, salt, allspice, and cloves.

4. On a lightly floured surface, roll dough into a 16x11-inch rectangle. Spread butter onto dough. Sprinkle sugar mixture onto butter. Starting with one long side, tightly roll up dough into a log, pinching seam to seal. Trim ends, and cut into 12 slices. Place