Pumpkin Cinnamon Rolls

Ingredients: Dough: 3/4 cup milk 1/4 cup sugar 2.5 teaspoon yeast (or 1 packet) 3/4 cup pumpkin puree 1/4 cup (half stick) butter, melted 1 egg 4 cups bread flour 2 teaspoons pumpkin pie spice 2 teaspoons cinnamon 3/4 teaspoon salt Pumpkin Filling: 3 tablespoons butter 1/2 cup pumpkin butter 2/3 cup brown sugar 1 tablespoon cinnamon Maple Cream Cheese Icing: 3 tablespoons butter, at room temperature 4 oz. (half block) of cream cheese, at room temperature 1/4 cup powdered sugar 4 tablespoons maple syrup Pinch of salt

Instructions: Warm milk to around 110°F. Pour milk into a large bowl and add the sugar and yeast.   Stir in pumpkin puree, melted butter, and egg. Mix until smooth. Stir in bread flour, pumpkin pie spice, cinnamon, and salt until a dough begins to form.  Knead the dough for 8-10 minutes, either by hand or with the dough hook on a stand mixer. Dough should form a nice ball and be slightly sticky.  Transfer dough to a lightly oiled bowl and cover with a towel. Let rise for 1-2 hours or until doubled in size.  After the dough has doubled, transfer it to a floured surface and roll it out into a roughly 18x14in rectangle. Prepare the filling: Mix together the melted butter and pumpkin puree. In a separate bowl, mix together the brown sugar and cinnamon. Spread the pumpkin butter and butter mixture evenly over the dough. Sprinkle the cinnamon sugar over top and pat lightly to ensure it will stick. Roll up the dough along the long side, so that you end up with an 18in log. Pinch the seams together so the filling won't spill out. Cut the dough log into 12 even pieces.  Place the cinnamon rolls in a greased 9x13 baking pan. Cover with a towel and let rise for 30min-1 hour.  Preheat oven to 350°F. Bake the cinnamon rolls for 20-25 minutes, until slightly golden brown on the edges. Allow to cool for 10 minutes before frosting. Prepare the frosting: Using a mixer, beat the room temperature cream cheese and butter together until smooth. Add the maple syrup, powdered sugar, and pinch of salt. Mix until smooth. Spread evenly over the cinnamon rolls. Enjoy!  Overnight Instructions: Follow the instructions through step 8. Place the rolls in a greased 9x13 pan, cover the pan, and place it in the fridge. In the morning, take the dough out of the fridge and let sit for 1 hour before baking. Bake at 350°F for 20-25 minutes.