Fluffy, sticky, and goeey these pumpkin cinnamon rolls are smothered in a thick icing and will leave you wanting to eat the whole batch.
In a medium saucepan, combine the butter, milk, and sugar. Cook until butter is completely melted. Transfer to a small bowl and cool till warm to touch. Sprinkle over yeast. Let sit for 10 min. Whisk in pumpkin puree.
In a separate large mixing bowl, combine the flour, spices, and salt. Pour in the wet mixture. Stir until combined and a soft, but thick dough forms. It shouldn't be sticky to touch. Form into a loose ball and place in a clean lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for an hour.
While dough is rising, prepare the filling. Whisk together all ingredients in a small bowl until combined.
Punch dough down. Roll out to a 11x12 rectangle. Clean up edges with a pizza cutter or knife. Spread over filling evenly along the whole rectangle leaving 1/2 inch room on the edges. Taking the edge closest to you, roll the rectangle tightly. Cut into 1 1/2 inch wide peices.
Place rolls in a lightly oiled 8-inch round baking dish. Cover with plastic wrap. Let rise for an additional hour in a warm place.
Preheat the oven to 375 degrees. Bake the rolls for 30-35 min. till golden brown. Cool for 5 min. before slicing.
Top with icing (1 cup powdered sugar + 1-2 tbsp non-dairy milk). Enjoy!