Mini Maple Cinnamon Rolls

These are a great size for kids or for a little snack!

2/3 c. warm milk
1/3 c. maple syrup
1/3 c. butter, softened
1 egg
3/4 tsp. salt
3 c. bread flour
1 1/4 Tbsp. yeast

Filling:
1/2 c. packed brown sugar
2 T. flour
2 teaspoons cinnamon
6 T. butter

Maple Icing:
1 c. powdered sugar
3 T. melted butter
3 T. maple syrup
1 - 2 tsp. milk

Combine yeast, milk, and syrup and butter. Let sit 2-3 min. Add egg, salt and flour. Mix in mixer for at least 10 minutes. Check dough after 5 minutes and add water or flour if needed. Let raise until double, twice.

Roll into two rectangles. In small bowl combine brown sugar, flour, and cinnamon, and cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up starting from a long side. Pinch seam to seal.
Cut each roll into 12 slices. Place cut side down in greased 13x9 pan. Cover and let rise in a warm place until doubled.
Bake at 375 for 20-25 minutes.
Frost with maple icing while rolls are still hot.

Pumpkin Cake & Cream Cheese Frosting

From my good friend, Jennifer Seamons, Smithfield, Utah

4 eggs
1 2/3 cup sugar
1 cup oil
2 cups pumpkin (16 oz)
2 cups flour
1 tsp baking soda
1 tsp salt
½ tsp cloves (ground)
2 tsp baking powder
2 tsp cinnamon
½ tsp nutmeg

Beat eggs, sugar, oil and pumpkin until fluffy. Add dry ingredients. Cook in 15x10x1 pan, ungreased at 320° for 25 minutes.

Frost as soon as cool.

Cream cheese frosting

3-4 oz cream cheese
½ cup butter (1 stick)
2 cups powdered sugar
1 tsp vanilla

Bring butter and cream cheese to room temperature. Beat ingredients together.