2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground nutmeg
1/4 cup (1/2 stick) cold butter, cut into small pieces
1 cup canned pumpkin purée
1/3 cup 2 percent reduced-fat milk
Filling and Frosting:
3/4 cup firmly packed brown sugar
1 tablespoon cinnamon
4 ounces cream cheese, softened
1/2 cup powdered sugar
1. Preheat oven to 400f.
2. To prepare rolls, sift flour, sugar, baking powder, salt and nutmeg into a large bowl. Add butter, and using a pastry blender or two forks, work butter into flour mixture until butter pieces are the size of small peas. Add pumpkin and milk. mix well. If dough is too sticky, add flour, 1 tablespoon at a time, until dough is easy to work with. On a floured piece of parchment paper, roll dough into a 1/2-inch-thick rectangle, patting with more flour if needed. Sprinkle with brown sugar and cinnamon.
3. Roll dough into a long log. refrigerate 30 minutes. cut into 1-inch-thick slices. place slices, with sides touching, into a buttered pie plate or cake pan. Bake 15 to 20 minutes, until rolls are golden. let cool 15 minutes.
4. Meanwhile, combine cream cheese and powdered sugar in a mixing bowl. Beat until creamy. Spread over tops of warm rolls. Makes about 14 rolls
Per roll: 210 calories, 6g fat, 20mg chol., 3g prot., 37g carbs., 1g fiber, 260mg sodium
—By Ally Billhorn, Wilton, Iowa