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Pumpkin Cheesecake Cinnamon Rolls Recipe

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Pumpkin Cheesecake Cinnamon Rolls
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Ingredients

  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1/4 cup warm water (100-110 degrees F)
  • 2 tablespoons white vinegar
  • 2 cups milk minus 2 tablespoons, room temperature
  • 2/3 cup cold shortening
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon fresh ground nutmeg
  • 1/4 teaspoon allspice
  • 1/8 teaspoon ground cloves
  • 1 (15-ounce) can pumpkin puree
  • 6 cups flour
  • 2 tablespoons butter, melted, for after baking
  • Filling Ingredients:
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 egg, room temperature
  • 1 stick salted butter (or 1 stick unsalted butter and 1/4 teaspoon salt), melted
  • Glaze Ingredients:
  • 4 tablespoons butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 3 to 6 tablespoons hot water
  • Maple Candied Pecans, for topping

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