Pumpkin Pudding Cinnamon Rolls with Rum Cream Cheese Frosting

What you need:

Rolls:

• 1/2 cup warm water
• 2 tbsp. active dry yeast
• 2 tbsp. sugar
• 3 1/2 oz. pumpkin spice pudding (instant pudding)
• 2 cups milk
• 1/2 cup melted butter
• 2 eggs
• 1 tsp. salt
• 6+ cups flour

Filling:

• 1 cup butter, at room temperature
• 2 cups brown sugar
• 4 tsp. cinnamon
• Pumpkin Pie Spice

Frosting:

• 8 oz. cream cheese, softened
• 1/2 cup butter, softened
• 1 tsp. rum extract
• 3 cups powdered sugar
• 2-3 tbsp. milk
• Chopped pecans, optional

Directions:

1. For rolls: Combine water, yeast, and sugar. Stir and let sit until bubbly and foamy.
2. Mix pudding with 2 cups milk as per package instructions.
3. Add butter, salt, and eggs to pudding. Mix well.
4. Add yeast to pudding mixture.
5. Gradually add flour. You may need less or more. I added about 6 1/2 cups.
6. Cover and let rise until doubled (about an hour).
7. Roll out into a large rectangle.
8. For filling: Spread 1 cup butter on top. Sprinkle with brown sugar, cinnamon, and pumpkin pie spice.
9. Roll up and slice 1 1/2-inch thick slices. Place onto a greased cookie sheet (I used a 9x13-inch, but will try a cookie sheet next time). Cover and let rise until doubled (about another hour).
10. Bake at 350* for 15 to 20 minutes.
11. For frosting: Combine cream cheese and butter until smooth. Add rum and sugar. Stir in milk by the tbsp until desired consistency is reached.
12. Top slightly cooled rolls with frosting and chopped pecans, if desired.

Fantastical Original