Pumpkin Cinnamon Rolls

Lightly spray a ⅛ sheet pan or a 6-inch round (or square) baking pan with a flour-based baking spray and set to the side.

Once the dough has doubled, punch it down using your fist, then turn it out onto a lightly floured surface. Make sure to lightly flour the rolling pin too. Roll the dough out to about a 10x12-inch rectangle. Spread the unsalted butter onto the dough with an offset spatula, leaving about a ¼ inch border. Then sprinkle the cinnamon spice filling over the top.

Starting at the longest end of the dough, roll up tightly to form a log.

Using a sharp knife, slice the dough log into 6 equal rolls then place onto the prepared baking sheet or into the prepared baking pan, cut side down. We like to use a ruler to help evenly mark my cinnamon rolls and also cut off the ends for a nice clean edge. You can still bake the edges in a separate pan though!

Cover again with either plastic wrap or a clean kitchen towel and place in a warm spot of your kitchen. Allow them to rise for an additional 25 minutes or until they have doubled in size. Meanwhile, if they’re not rising in your oven, adjust the rack to the 2nd level position (just above center) and preheat your oven to 350 degrees F.

In a small bowl lightly beat the egg yolk and 1 tablespoon water, then brush onto the rolls. Bake for 20-25 minutes at 350 degrees F. Let cool for about 10-15 minutes before adding the maple glaze or maple frosting.

If making overnight small batch cinnamon rolls, cover tightly with plastic wrap and place in the refrigerator overnight. Let sit at room temperature for the second rise 1 hour before baking. Don't forget the egg wash too.

In a small bowl, mix together the unsalted butter, maple syrup, vanilla extract, LACTAID® Lactose-Free High Protein Whole Milk, and powdered sugar using your hand mixer or stand mixer fitted with the paddle attachment. The amount of frosting is small though so a hand mixer will work best.

This frosting can be made a day or two in advance of making the cinnamon rolls. Keep it stored in an airtight container in the refrigerator. Bring it to room temperature 20-25 minutes before using.