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Homemade Pumpkin Cinnamon Rolls

Ingredients

• Pumpkin Spice Dough:
• 3/4 cup (180ml) milk of choice, warmed to 110F (I place in the microwave for ~45 seconds; it should feel like a warm bath, but not too hot)
• 1/2 cup (120g) brown sugar, light or dark, divided
• 2 1/2 tsp (10g) active dry yeast (substitution: instant yeast *see notes below)
• 1/2 cup (120g) pumpkin puree (not pumpkin pie filling), at room temperature
• 1/2 cup (113g) salted butter, very softened (almost melted)
• 1 egg, at room temperature
• 1 tsp (4g) vanilla bean paste or extract
• 4 1/2 cups (540g) bread flour (substitution: all-purpose flour)
• 1 tsp (6g) salt
• 2 tsp (4g) pumpkin pie spice
• 1 1/2 tsp (3g) cinnamon
• Pumpkin Spice Cinnamon Filling:
• 1/2 cup (113g) salted butter, softened
• 1 cup (240g) light brown sugar
• 1/4 cup (60g) pumpkin puree
• 1 tbsp (6g) cinnamon
• 2 tsp (4g) pumpkin pie spice
• 1 tsp (4g) vanilla bean paste or extract
• 1/2 cup (120ml) heavy cream, for pouring over the rolls
• Cream Cheese Frosting:
• 8oz (1 block) cream cheese, softened
• 1/4 cup (58g) salted butter, softened
• 1 3/4 cups (210g) powdered sugar
• 1 tsp (4g) vanilla bean paste or extract

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