Pumpkin Cream Cheese Cinnamon Rolls

I had every intention in the world of getting this recipe out to you all earlier in the week.  How is it Friday already???  Between the minimum days, volunteering in my daughter's kindergarten class twice this week, parent teacher conferences....Well, this is basically the first time I've sat down all week!  So, here is my recipe for the most delicious treat on the planet!  I loved these, and hope you will give them a try!  They'd make the perfect breakfast on Thanksgiving morning!  Enjoy!

Ingredients:

Ingredients:

Dough:
1-1/2 cup whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package active dry yeast
1 cup pumpkin puree
4 1/2  cups all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
* You will need extra flour for rolling!

Filling:
1 stick 1/2 cup butter softened
4oz. cream cheese softened
3/4 cup brown sugar
1/2 teaspoon cinnamon

FROSTING
8oz. cream cheese softened
2 cups powdered sugar
2 tbs. half and half

Directions:
In a small sauce pan heat the milk and sugar until hot, but not boiling.  Turn off heat and let cool for about 5 minutes.  Add the yeast and let proof for another 5 minutes or so.  Add the milk mixture to the bowl of your stand mixer.  Add pumpkin puree and vegetable oil and mix until combined.  Add dry ingredients 1 cup at a time until combined, scraping the sides of the mixer so everything is incorporated.  Remove bowl from mixer and cover with plastic wrap.  Set bowl in a warm dry place and allow to rise for at least one hour.  When dough has doubled in size turn onto a well flowered board.  The dough will be quite sticky so make sure you use plenty of flour.  Roll the dough into a large rectangular shape.  In a clean mixing bowl combine softened butter, cream cheese and pumpkin puree.  Using a spatula spread the filling over the dough, then sprinkle with brown sugar and cinnamon.  Roll the dough into one long log and cut evenly.  Place in large greased casserole dish.  Cover and let rise again for at least 30 minutes.  At this point, if you were making the rolls the night before, you could cover with plastic wrap and refrigerate over night.  If you are preparing them right away, preheat oven to 350 degrees.  Bake for 20 minutes or until golden. 

While rolls are baking prepare the frosting by adding softened cream cheese, powdered sugar and half and half to a mixing bowl and beating until light and fluffy.  When the cinnamon rolls come out of the oven allow to cool for 20 minutes or so and then spread the icing on top.  They are delicious, I promise!