Here's my recipe...modified from the original, of course
2 tbsp packed brown sugar
2 tsp baking powder
1/2 tsp salt
2 heaping tsp cinnamon
1 1/2 c heavy cream
1 c wheat flour
1 1/2 c white flour
1 red delicious apple, chopped
1/4 c brown sugar
4 heaping tsp cinnamon (can you tell I like cinnamon?)
2 tbsp cream cheese
2 tbsp pumpkin butter
dash of heavy cream
6-8 tbsp confectioner's sugar (they were heaping tbsp and I lost count...)
3 (or so...) tbsp milk
I mixed all the dry ingredients together, then added the heavy cream, and then the apples. Very Sticky! I put a sheet of wax paper on the counter, lightly floured it, set down the sticky dough, pressed it down into something relatively flat and less than an inch thick, then put another sheet of wax paper on top and rolled it out. I think I ended up rolling it out to less than 1/2 inch, because I didn't actually read the part of the directions where it said how thick to make it. This turned out to be a problem.
I removed the top sheet of wax paper and poured a little bit of cream on top of the flattened dough, then spread it over the top using the back of a spoon. Then, I sprinkled the cinnamon filling on top and attempted to roll it up. It proved rather difficult, due to the dough wanting to stick to the wax paper, and the holes that appeared, especially around the apples since the dough had been rolled to thin to hold them well. But somehow I got it rolled. Then I sliced it into 1 or 1 1/2 inch slices and laid the slices down in a baking pan. Into the 400 degree oven for 25-30 minutes.
When they came out of the oven, I poured the glaze over some of them. I didn't want to pour it over all of them in case it didn't turn out that well.
Procedure by Picture
Oh, in case you're wondering...the cinnamon rolls were delicious. And so was the pumpkin glaze. I will still have to make real cinnamon rolls someday, but this recipe will do for the days when I wake up wanting cinnamon rolls and don't already have dough ready in the fridge.