Pumpkin Cinnamon Rolls

My favorite grocery store, Kroger, has started to put pumpkin on sale for just a buck a can!  When I told the hubby, he said, "you better stock up and get five or ten cans!" Little does he know, I'm going to get that many cans EVERY time I go shopping for about the next month. I learned my lesson big time a few years ago, when there was a pumpkin shortage and I couldn't find canned pumpkin ANYWHERE!!!!!!! Since my family loves pumpkin and also cinnamon rolls, how about putting them together?!!?!? I topped these when they were still warm with an easy three-ingredient icing. When Dominic came home from school today and wanted a snack, I asked him to point to the pumpkin cinnamon roll that he wanted. He pointed to the middle one. Yep, that comes as no surprise, because that is the one that always has the most icing!

Ingredients

2 1/2 cups white flour
4 teaspoons baking powder
1 teaspoon cinnamon
2 tablespoons white sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 cup unsalted butter, cold
1 1/4 cups packed pumpkin
1/3 cup milk

Filling:

3/4 cup light brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg

Icing:

3/4 cup powdered sugar
1 tablespoon unsalted butter, melted
2 tablespoons milk

Preheat oven to 350 degrees. Spray a 9-inch pan with non-stick cooking spray. Set aside. In large bowl, put the flour, baking powder, cinnamon, white sugar, salt and vanilla. With two knives or a pastry blender, "cut" in the butter until it resembles coarse crumbs. Add the pumpkin and milk and mix by hand with large spoon. On a lightly floured board, press out dough to a rectangle about 12 inches long. In small bowl, put the brown sugar, cinnamon and nutmeg. Mix well with small spoon. Sprinkle the filling ingredients evenly, so it covers the entire rectangle. Roll dough tightly, like a jelly roll. Cut into eight slices and put into the prepared pan. Bake for 20-22 minutes. Remove from oven and let cool for five minutes on a wire rack. In small bowl, put the powdered sugar, butter and milk. Mix with small spoon until thoroughly combined. Spread evenly on the cinnamon rolls with a dinner knife. Eat immediately. If you have any leftovers, store in fridge in a covered container. To reheat, put a cinnamon roll in the microwave for about 20 seconds. Yummy!