Pumpkin Cinnamon Rolls with Caramel Frosting adapted from Recipe Anatomy
INGREDIENTS
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1/3 cup milk
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2 tablespoons butter
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1/2 cup canned pumpkin
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2 tablespoons sugar
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1/4 teaspoon nutmeg
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1 tablespoon pumpkin pie spice
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1/2 teaspoon salt
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1 egg, beaten
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1 (1/4 ounce) package dry yeast
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2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
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1/2 cup brown sugar, packed
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2 teaspoons ground cinnamon
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2 tablespoons melted butter
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CARAMEL FROSTING
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1/4 cup butter
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1/2 cup brown sugar, packed
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2 tablespoons milk
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1/4 teaspoon vanilla
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1/4 teaspoon pumpkin pie spice
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1 dash salt
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3/4 cup sifted confectioners' sugar
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