Labor Day is here—that happened in the blink of an eye!—and as we move into a new school year and fall sports season, it’s time to fill the kitchen with the scents and taste of fall. This recipe for Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing is the perfect brunch treat to get you into the autumn spirit. These pumpkin cinnamon rolls take a few hours to allow for the dough to rise and proof but they are well worth the wait as you bite into a light and airy pumpkin dough filled with cinnamon and sugar and dripping with maple cream cheese frosting.

Pumpkin Cinnamon Roll Dough

• 2 cups + 2/3 cup all-purpose flour

• 2 1/2 teaspoons dry yeast

• 1/3 cup oat milk

• 1 large egg

• 2 Tablespoons unsalted butter

• 1/2 cup canned pumpkin

• 1/4 cup granulated sugar

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon salt

• Olive oil (approximately 1 Tablespoon)

Pumpkin Cinnamon Roll Dough Instructions

• In a small saucepan, warm the oat milk and butter together over medium low heat until the butter melts. Remove from heat and set aside.

• In a large mixing bowl, whisk the pumpkin puree, sugar, nutmeg, and salt. Next, whisk in the oat milk, butter, egg, and yeast. Use a rubber spatula and gradually combine the flour until it is well incorporated into the mixture.

• Using gloves, knead the dough with your hands until it forms a ball. Grease your mixing bowl with olive oil, lightly oil the ball of pumpkin dough and place into the bowl. Cover your bowl with plastic wrap, and set aside in a warm environment. Allow the pumpkin dough to rise for 2 hours (until the dough doubles in size).

• Lightly flour a clean surface and place your dough down. Stretch and roll the dough into a 10x14 rectangle.

Pumpkin Cinnamon Roll Filling

• 3 Tablespoons unsalted butter, slightly melted/softened

• 1/2 cup brown sugar

• 1 Tablespoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon ground ginger

Pumpkin Cinnamon Roll Filling Instructions

• Once your pumpkin dough is rolled out, spread the softened butter evenly over the top. Combine brown sugar, cinnamon, nutmeg and ginger. Sprinkle the sugar and spice mixture evenly over the top of the butter.

• Roll the dough into one large log. Using a sharp knive, cut the log into 3 inch rolls. This should yield 8 rolls.

Grease the bottom and sides of a 9-inch square or round baking dish (you can use any shape but I prefer the round). Place the rolls into the baking dish.

Cover with plastic wrap and allow the pumpkin cinnamon rolls to proof for 1 hour until they double in size.

Preheat oven to 350 degrees. Once your pumpkin cinnamon rolls have proofed, place in oven and cook for 20-23 minutes. They should be a light golden brown. Remove from oven.

Pumpkin Cinnamon Roll Maple Cream Cheese Frosting

8 ounces cream cheese, room temperature

• 3 Tablespoons pure maple syrup

• 1 Tablespoon oat milk

• 1/8 teaspoon ground cinnamon

• 2/3 cup confectioners’ sugar

Pumpkin Cinnamon Roll Maple Cream Cheese Frosting Instructions

• Combine all ingredients in a small mixing bowl. Using a hand mixer, blend until smooth.

• Use a rubber spatula and generously spread the maple cream cheese icing over your pumpkin cinnamon rolls.