1-Hour Pumpkin Spice Cinnamon Rolls

Servings: 12

For the Cinnamon Rolls Dough:

• 1 cup Warm Milk
• 1 tbsp. Instant Dry Yeast
• 2 tbsp. 365 by Whole Foods Market Brown Sugar
• 1 tsp. Fine Sea Salt
• 3 tbsp. 365 brand Softened Butter, or Olive Oil
• 1 large Egg
• 3 cups 365 brand All Purpose Flour
• 2/3 cup 365 brand Organic Heavy Cream

For the Pumpkin Spice Filling:

• 1/2 cup 365 brand Softened Butter
• 1 cup 365 brand Brown Sugar
• 1 tbsp. Pumpkin Pie Spice

For the Pumpkin Cream Cheese Icing:

• 4 oz. Cream Cheese, softened
• ¼ cup 365 brand Organic Pumpkin Puree
• 6 tbsp.  365 brand Salted Butter, softened
• 1 – 1.5 cups 365 brand Powdered Sugar
• 1 tsp. Pumpkin Pie Spice
• 1/2 tsp. 365 brand Vanilla Extract
• 1 tbsp. Milk

For the Cinnamon Rolls:

1. Preheat the oven oven to 200F. 
2. In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Lightly whisk together, then set aside for 6-8 minutes to activate the yeast. 
3. Add the egg, salt, and butter. Whisk to combine. 
4. Add the flour. Using the hook attachment, knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky), if needed. 
5. Cover with Saran Wrap and let the dough rest for 10 minutes. 
6. While resting, lightly flour a clean surface. 
7. Roll out the dough 12x18" rectangle, about 1/4" thick. 
8. Spread the softened butter evenly over the dough. The butter shouldn't be melted but should spread over the dough easily. 
9. In a small bowl, mix the brown sugar and pumpkin pie spice together. Sprinkle the mixture evenly over the buttered dough. Press down with your hands so it sticks to the butter.
10. Roll up the dough tightly. 
11. Cut the cinnamon rolls using a serrated knife into 12 equal slices.
12. Place into a lightly greased 9x13" baking dish. Cover with Saran Wrap.
13. Turn the oven OFF. Place the cinnamon rolls in the heated oven to rise 20 minutes. 
14. After 20 minutes, REMOVE the Saran Wrap. Quickly pour the heavy cream over the cinnamon rolls. Then place back into the oven uncovered. 
15. Leaving them in the oven, turn the oven ON to 375F. Bake for 18-20 minutes, until brown on top.

For the Icing:

1. Beat the softened cream cheese and butter until light and fluffy, about 1-2 minutes. 
2. Add the pumpkin puree, 1 cup powdered sugar and milk. Beat until soft and fluffy, about 1-2 minutes. 
3. Fold in the vanilla extract and pumpkin pie spice.
4. Let the cinnamon rolls cool for 2-3 minutes before adding the icing. The icing should melt and become a beautiful glaze on top. Enjoy warm!