We are so excited to welcome guest blogger Jaime Mormann from Sophistimom.com! She's a talented writer and food blogger, a single mom to three, and loves French pastry. Can't wait to make these awesome pumpkin cinnamon rolls ourselves...

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A few weeks ago, the weather started cooling down and I thought we were going to have an early fall. That is my wish every year.

I have a dream to one day move back east, buy up acres and acres of land

But here we are, already into October, and the air conditioning is on. Even so, that doesn’t stop me from wanting fall things all around us.

We already got our pumpkins, which we purchased from a little girl at a roadside pumpkin stand. And today I wanted to make something fall-ish and sweet for my kids.

First I wanted to make cinnamon rolls, but then I wanted to take it to another height by adding canned pumpkin. To balance it out, I added fall spices.

Pumpkin Spice Cinnamon Rolls

1 cup warm water

1 package yeast

3/4 cup eggs and egg yolks (I used 7 yolks and 2 whole eggs, plus 1 egg yolk for the egg wash

2 tablespoons sugar

1/4 cup pure maple syrup

2 tablespoons melted butter

2 teaspoons kosher salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1 15 ounce can pumpkin puree

6 cups bread, plus more for rolling

5 tablespoons salted butter, at room temperature

for the filling:

1 1/4 cups powdered sugar

1 tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

cream cheese frosting (recipe follows)

1. In the bowl of an electric mixer fitted with the paddle attachment, combine water and yeast. Allow to sit for 10 minutes, or until bubbles start coming to the surface. With the mixer on low, add in eggs, sugar, syrup, butter, salt, spices, and pumpkin. Slowly add in 2 cups of flour.

2. Switch to the dough hook, and slowly add most of the remaining flour until a nice, slightly sticky dough is formed. Add the rest of the flour, if needed. Cover bowl with a towel, and let rise in a warm place for 1 hour. Punch down and let rest for ten minutes.

3.  Punch down to redistribute bubbles.  Let rest for 3 minutes.  Roll out into a large rectangle (about 12x20 inches).

5.  Spread room temperature butter over the entire surface of the dough.  Mix powdered sugar with cinnamon and nutmeg in a small bowl.  Using a sieve, sprinkle sugar and cinnamon mixture over the butter.

6.  Starting on a 20 inch edge, roll the dough up loosely.  Make slices 2 inches (6 cm) apart.  Place rolls one inch apart, swirl side up, on a parchment lined baking sheet.  Refrigerate over night.*

7.  In the morning, place rolls in a cold oven.  Pour boiling water in a baking dish and place in the bottom rack in the oven.  Close oven and leave rolls to proof for 30 minutes.

8.  Remove rolls and water.  Preheat oven to 350 degrees (180 degrees celsius).  When oven comes to temperature, return rolls to the oven and bake for 20-25 minutes.

9.  Frost with cream cheese frosting and serve warm.

*  If you don't have time to refrigerate these over night, simply let them rise in a warm place until doubled in size.  Preheat the oven to 350 degrees (180 degrees celsius), and bake for 20-25 minutes.

Cream Cheese Frosting

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

1 cup confectioner’s sugar

1/2 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 teaspoon heavy cream

Cream butter and cream cheese together.  Stir in sugar, extracts, and cream.  Use a whisk to break up any lumps.

As a writer and mommy blogger,Jaime Mormann can’t believe she gets paid to do the things a mom already does. She loves to read, cook, and write fiction.