OK for the dough
3 c warm water
2 T yeast
Mix those two and let sit until you mix the following
1/4 c oil
1/2 c sugar
1 T salt
Mix all those in your liquid then add to yeast and water mixture
Then add 8-10 cups flour until pulls dough off the side of the Bosch bowl. Let rise until double in size ~30-45 min.
Roll out in a rectangle
spread about 1 cup or so pumpkin butter over the dough.
Then sprinkle about 1 cup brown sugar on top of pumpkin Butter.
Then sprinkle cinnamon on top of that I don’t know how much I used…just until it looked good.
Use string to cut into about 1/2″ circles and place in pan. Let double in size.
Cook 325 for 20-25 min or until golden brown.
For cream cheese frosting.
8 oz cream cheese
1/2 c butter room temp
2 cups of powdered sugar
1 t vanilla
3 T eggnog mix
You can add more eggnog if too thick.
Let cinnamon rolls cool just a bit before frosting them…but frost when still warm…..totally yummy.