Ingredients are as follows:
In a bowl mix the yeast, warm water and sugar. Give a little stir and let it sit for about ten minutes.
Pour the proofed yeast into a bigger bowl then add the Gingerbread Cookie & Cake Mix, vanilla, salt and flour.
Place in a well greased bowl, cover with a towel and set in a warm place so the dough can rise.
Allow dough to rise until doubled in size.
Roll out dough onto a well floured surface (this is where any additional flour can be added if it’s too sticky to work with; I added about half a cup).
Cream together the pumpkin, butter, brown sugar & pumpkin pie spice.
Evenly spread this mixture over the dough.
Roll the dough up; slice into 12 pieces. Place into a greased 9 x 13″ pan.
Preheat oven to 350 degrees. Cover the rolls with a towel, place in a warm area and allow to rise again (about half an hour).
Bake in preheated oven for 30-35 minutes.
While the rolls are cooling, cream together the cream cheese, butter, powdered sugar and pumpkin pie spice.
Take a bite and enjoy!
Dorothy @ Crazy for Crust said…
I follow you on GFC! October 18, 2011 2:45 PM
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