Pumpkin Cinnamon Rolls

1/3 C whole milk
2 T butter, melted
1/2 C pumpkin purée
1/4 C sugar
1/4 t nutmeg (do not use cinnamon in dough)
1/2 t salt
1 egg
7 g or 2 1/4 instant yeast
335 g flour

6 T butter, softened

100 g brown sugar

1 T cinnamon

1 1/2 t pumpkin pie spice
4 oz cream cheese, softened
3 T maple syrup
1 T whole milk
80 g powdered sugar, sifted

In a stand mixer bowl, beat together milk, butter, pumpkin, and egg.

Add sugar, nutmeg, and salt.

Add about 1 C of flour and mix for 1 min.

Combine instant yeast with remaining flour and beat in 1 more min.
Using a dough hook, beat for 5 mins.

Transfer dough to a lightly floured surface.

Knead by hand 5 more mins.

If dough becomes too sticky, add a little flour.

Dough should be elastic and smooth.
Spray a large bowl with cooking spray.

Place dough into bowl and cover with damp towel.

Let proof until doubled in size, about 30 mins.

(Can turn oven onto lowest setting for 2 mins, turn off, and proof.)

In a medium bowl, combine butter, brown sugar, and spices.
Sprinkle a pastry mat generously with flour.

Turn dough onto surface, sprinkle with more flour, and roll to 10x14".

If dough shrinks, cover it lightly and let rest 10 mins.
Fill dough evenly and roll.

Using a piece of floss, cut rolls and place in a greased baking dish.

Cover the pan and allow rolls to rise 60 mins.

(Alternatively, place in refrigerator overnight.

Bring to room temp the next day and bake after doubled in size.)

Preheat the oven to 350º.

Warm heavy cream until no longer cold.

After rolls have risen, pour cream over the top.

Bake 25 mins or until golden and centers are cooked.

Tent with foil after 15 if browning very quickly.
Beat together cream cheese frosting.

Alternatively, make a glaze.
Top rolls with icing or frosting.

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