Pumpkin Maple Pecan Rolls (with Pumpkin Cream Cheese Icing!) Recipe

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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 sticks salted butter (or 2 sticks unsalted butter and 1/4 teaspoon salt), melted
  • 3/4 cup sugar
  • 2 tablespoons cinnamon
  • 2 batches Maple Candied Pecans
  • Icing Ingredients:
  • 3 cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 8 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter (1/2 stick), at room temperature
  • 1/3 cup pumpkin purée (not pie filling)
  • 2 tablespoons maple syrup

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