That’s right, it’s everyone’s favorite fall drink combined with the gooey and sweet treat we all love. Just pair with a cup of hot chocolate and you’re ready to enjoy this cozy, fall pastry.

INGREDIENTS
1 cup whole milk
½ cup caramelized pumpkin purée
2 ½ tablespoons neutral oil
1 large egg and 1 egg yolk
4 cups all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
1 packet of active dry yeast
2 teaspoons espresso
1 tablespoon cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 tablespoon pumpkin pie spice
1 teaspoon kosher salt
8 tablespoons salted butter, softened
1 cup light brown sugar
½ cup granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons caramelized pumpkin purée
2 teaspoons cinnamon
1 tablespoon pumpkin pie spice
1 tablespoon espresso
1 pinch kosher salt
6 ounces cream cheese, softened
8 tablespoons salted butter, softened
¼ cup heavy cream
1 teaspoon pure vanilla extract
1 ½ cups powdered sugar

INSTRUCTIONS
Warm milk to 100º-110º F and sprinkle yeast on top. Let yeast mixture sit until foamy. Add flour, light brown sugar, instant coffee, spices and salt to a large bowl and mix. Create a well in the middle of the ingredients, then add the yeast mixture, granulated sugar, light brown sugar, caramelized pumpkin purée, egg, egg yolk and oil. Mix until a dough begins to form, then knead for 8-10 minutes. Allow the dough to double in size in an oiled bowl covered with saran wrap. For the filling, add butter, sugar, vanilla extract, caramelized pumpkin purée, cinnamon, pumpkin pie spice, espresso and salt to a bowl then mix. Roll dough out into a 14×16 inch rectangle. Spread filling over dough. Cut into 1 ½ inch rolls and place in a greased 9×13 inch baking pan. Preheat your oven to 350ºF, then cover and allow the cinnamon rolls to rise for 30 minutes. Bake for 20-25 minutes. Cream together cream cheese and butter. Add powdered sugar, heavy cream and vanilla and mix. Spread frosting over cooled rolls.

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