Yes - the day finally came. Every year I make pumpkin cinnamon rolls for Caleb and the day was yesterday! If you've made cinnamon rolls before you know that they can take a while to make, and these rolls are no different! I had a terrible time waiting for them to be done!
*It is my STRONG recommendation to add lots of spices to the dough. This year I added lots of cinnamon, and a good amount of pumpkin pie spice. (you could add cinnamon, ground cloves, ginger, nutmeg etc.) If you don't, these will still be good but they won't have that "pumpkin spice" flavor you were wanting.
** Here is a little tip that I read somewhere for cutting the rolls. Once you've got your long log of beautiful cinnamon dough, grab a piece of dental floss (yes, that's right, dental floss - mint flavor is fine) slide the dental floss underneath the roll and bring the two sides up and cross over each other, pull down until the floss is taut and you'll have just made a beautiful slice while keeping its form. TRY IT! I've never gone back since.
For the icing, I went with something different this year. I used Martha Stewarts recipe for Brown Butter Icing and it was wonderful! It tastes like caramel. Caleb was only so-so on the icing as he is a traditional cream cheese frosting kind of guy.
These are a really special treat to make for your hubby or kids and something pretty impressive to bring to a brunch. If you want to make these for your family in the morning then follow these make ahead steps:
Make the dough and bring it through the first rise. Then roll out spread with butter & cinnamon sugar. Cut the rolls and place in a prepared pan and cover with plastic wrap. Put the rolls in the fridge and leave overnight. In the morning, set the rolls out on the counter for about 30-40 minutes while you make coffee and preheat the oven. Then, bake the rolls and make the icing so they are ready when everyone wakes up!