Pumpkin Citrus Zest Cinnamon Rolls: (remainder of recipe is in the comments bc not enough space in the caption lol) * 1/2 cup whole milk * 2 sticks plus 3 tablespoons unsalted butter, room temperature, plus more for brushing * 2 1/4 teaspoons rapid-rise yeast (from 1 envelope yeast) * 3 1/2 cups unbleached all-purpose flour * 2/3 cup granulated sugar * 1 large egg, room temperature * 1 cup cup pumpkin * Kosher salt * 3/4 cup packed light-brown sugar * 1/2 packet of butterscotch pudding powder mix * 2 teaspoons ground cinnamon * 4 ounces cream cheese, room temperature * 1/2 cup confectioners’ sugar * 2 to 3 tablespoons whole milk * Pecan crumbles * One lemon and One orange zested * Grand Marnier liqueur * (Can also add pecans as well) - 1️⃣Grease a bowl with butter; set aside. Heat milk and 3 tablespoons butter in a small saucepan over medium heat until butter is melted and mixture is warm to the touch, about 120 degrees. - 2️⃣Transfer to stand mixer. Immediately sprinkle with yeast. - 3️⃣Let stand until a bit foamy, about 5 minutes. - 4️⃣Add flour, granulated sugar, egg, pumpkin, and 1 teaspoon salt. - 5️⃣Mix on medium-low speed, scraping sides and bottom of bowl once, until dough is smooth and elastic, about 7 minutes. - 6️⃣Transfer to bowl and cover tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 to 2 hours
 - 7️⃣Brush a 9-by-13 baking dish with butter; set aside. - 8️⃣In a medium bowl, stir together remaining stick butter, brown sugar, butterscotch mix, pecan crumbles, cinnamon, and a large pinch of salt until smooth and fluffy. - Set aside. . 🆘🆘🆘RECIPE FINISHED IN COMMENTS . #fallrecipes #cinnamonrolls #pumpkinrecipes #pumpkinroll