3-4TBSPInternational Delight® Cold Stone Creamery™ Sweet Cream
In the bowl of a stand mixer, dissolve yeast in warmed milk*. Let the mixture get frothy, about 3 minutes.
Gently mix in melted butter, brown sugar, pumpkin puree, and egg just until combined.
With the dough hook attached, mix in flour, pumpkin pie spice and salt. Kneed mixture with the dough hook on medium speed until a ball forms, or about 7 minutes. If mixture is too dry, add 1 tsp milk at a time until ball forms. If mixture is too wet, add 1 tsp flour at a time until ball forms.
Spray a bowl with non stick spray, place ball of dough in and cover with plastic wrap. Let dough rise in a warm place** until doubled in size, about 1 1/2-2 hours.
Grease a 9x13 glass baking pan and set aside.
Once dough has doubled, turn out onto a floured surface and roll to roughly 13" x 24"
Mix together brown sugar and cinnamon in a small bowl.
With a spatula, gently spread butter out onto prepared dough, leaving about 1/2" on all sides.
Sprinkle brown sugar and cinnamon mixture over top. Lightly pat with the back of spatula, or you hands to make it stick.
Starting with the long edge, gently roll dough up into a tight log.
Slice into 1" wide rolls with a knife and place into prepared 9x13 pan.
Cover rolls and let them rise in a warm area until doubled in size about 1 hour.
Once rolls have doubled in size, bake at 375 for 15 minutes.
Mix together cream cheese and powdered sugar until combined. Add in 3-4 TBSP International Delight® Cold Stone Creamery™ Sweet Cream and mix until desired consistency. I prefer mine to be slightly runny so more creamer may be necessary.
Drizzle icing over prepared rolls.
*Be sure to follow instructions on heat level for the yeast you use. Always error on too cold vs. too hot. **For letting dough rise, preheat an oven to 350 for 2 minutes then shut off. This creates a slightly warm environment for the yeast to work it's magic.
Pumpkin Cinnamon Rolls with Sweet Cream Icing https://domesticallycreative.com/pumpkin-cinnamon-rolls-sweet-cream-icing/