We have tried many cinnamon roll recipes over the years.  This exceeds them all in our opinion.  Our garden pumpkins are harvested and being enjoyed in recipes like these.

Willow Run Dairy Amish Pumpkin Cinnamon Roll Recipe (slightly modified)

3-4 cups flour *we use Amish Harvest Blend flour

1 tsp. salt

1/4 tsp. Ceylon cinnamon

1/4 tsp. pumpkin pie spice

1/4 tsp. ginger

2/3 cups milk *we use raw

1/4 cup butter *we use an imported Italian GMO free

2 Tbsp. yeast

1 cup cooked pumpkin

1/8 cup honey *we use raw

2 eggs *we use pastured, organic eggs

Filling:

2/3 cup brown sugar *we use organic

1 Tbsp. cinnamon

4 oz. softened cream cheese

1/4 cup soft butter

1/2 cup honey

1 tsp. vanilla

Frosting:

1 cup powdered sugar *we use organic

4 oz. softened cream cheese *we use organic

1 tsp. vanilla

Melt the butter, then add the milk until mixture is warm, but not too hot ( which is over 110 degrees F).  Add yeast and let bloom for about 5 minutes.  Meanwhile, beat the pumpkin, honey, salt, and eggs together.  Add the yeast mixture and the spices.  Gradually add the flour beating well after adding about 1 cup at a time.  Dough will be soft.  Let rise one hour or longer.  Roll out on a floured surface into a large  rectangle.  (I make mine as large as my standard size cutting board.)  Sprinkle with filling.  Roll up and cut into 1 inch slices.  Place into a well buttered 9 x 13 inch baking dish.  Let rise another hour or so.  Bake 20-25 minutes at 350 degrees F.  Mix frosting and slather on when rolls have cooled.  This recipe was relatively simple and our neighbor enjoyed this fall dessert with us.  She enjoyed it as much as us.