This recipe is enough to make two 8 or 9 inch pie or cake pans. You can use the square or round type. They can also be baking in a large 9x13'' pan. I like to double the recipe and bake these cinnamon rolls in disposable foil pans if I make them for friends or family.
Combine the milk, oil, and granulated sugar in a large pot or plastic mixing bowl. Heat on medium heat until warm (not boiling) or microwave for 1-2 minutes until the liquids are warm to the touch. Stir in the pumpkin puree and yeast. Next sprinkle in the flour,pumpkin spice, baking powder, baking soda, and salt with a wooden spoon. A sticky dough should form. rub the dough with olive oil and cover with plastic for 45 mins- 1 hour to rise.
While the dough is rising, go ahead and prepare the filling. Combine the sugars and pumpkin spice in a small bowl. set aside.
Once the dough has risen, Preheat oven to 350 degrees F. Grease 2 9'' square or round pans or 1 13x9 pan with butter or oil, very well. Set Aside.
Flour your counter very well (about 1/2 cup of flour). Place the dough onto the floured surface and roll or press into a large rectangle, about 18x24 inches. If the dough stick to surface, sprinkle it with flour. Spread butter over the dough, sprinkle the cinnamon sugar filling on the butter. Roll dough into a log, as tight as you can. Pinch the seams then cut dough into 2 inch slices then place into greased pans.
Place the pans on-top of the stove while the oven is pre-heating. This will help them rise more. After 15 minutes place the rolls in the oven and bake for 15-20 minutes or until golden and puffed. Remove from oven and top with the cream cheese frosting right away. Enjoy!!
To make your own pumpkin spice mix: 1/2 teaspoon ground cinnamon,1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg