pumpkin cinnamon rolls

dough:

1/4 cup milk, warmed to 110°F
1 tsp. sugar
1 tbsp. yeast

1/2 cup pumpkin puree
3 tbsp. sugar
1 egg

3 cups flour
2 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup butter, softened

combine flour, spice, and salt in a separate bowl and add to mixer bowl
process on low with dough hook and add butter 1 tbsp. at a time
increase speed to medium and process for 5 minutes, until the dough is smooth and not sticky
turn out into a greased bowl, cover, and let rise until doubled (about an hour), or chill overnight

filling:

1/4 cup butter, softened
2 tsp. cinnamon
2 tsp. pumpkin pie spice
1/3 cup brown sugar
1/2 tsp. vanilla
1/4 tsp. salt

roll dough into a 15” x 20” rectangle
mash all ingredients until smooth
spread filling over dough in a thin layer with a butter knife, leaving one long edge uncovered
tightly roll into a long tube and cut into 9 rolls (1 1/2” to 2”)
place rolls in a greased 9” x 9” baking dish, cover, and let rise for 45 minutes
bake at 350°F for 22 minutes, until lightly browned

glaze:

3 tbsp. butter, softened
4 oz. cream cheese, softened
1 tbsp. maple syrup
1/4 tsp. vanilla
1/4 tsp. salt
1 tbsp. cream
1-2 cups powdered sugar

mash butter and cream cheese and beat until smooth
add maple syrup, vanilla, and salt and mix until smooth
add powdered sugar, 1/4 cup at a time, mixing until incorporated and the frosting reaches desired consistency
pour over rolls and serve