These cinnamon rolls were moist, warm and flavorful. There's pumpkin and orange zest in the dough and orange juice in the cream cheese icing.
When I made these, I mixed up the batch of dough, placed it in a bowl, covered it with plastic wrap and then set it in a slightly warm oven to rise. After an hour I looked in on it and it had risen so much that it was hanging down the side of the bowl and resting on the baking rack. The dough was so puffy that when I tried to put it into the cake pan, I had to squish it in to fit. Then it rose some more and lost a lot of its cool cinnamon swirl shape. Next time I will let it rise in a huge bowl and bake it up in a 9" pan instead of an 8".
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