Autumnal Pumpkin Cinnamon Rolls with Cream Cheese Glaze

For the Pumpkin Dough:

• ½ cup warm milk (around 105°F)
• ¼ cup sugar
• 1 tablespoon active dry yeast
• 2 large eggs at room temperature
• 6 tablespoons melted butter, cooled
• ½ cup pumpkin puree
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• Approximately 3 to 3½ cups bread flour (all-purpose is fine)

Spiced Filling:

• 3 tablespoons softened butter
• ½ cup dark brown sugar (light brown sugar works too)
• 1 tablespoon ground cinnamon
• ½ tablespoon pumpkin pie spice

Luscious Cream Cheese Glaze:

• 3 ounces softened cream cheese
• 2 tablespoons softened butter
• ½ teaspoon vanilla extract
• 1 cup powdered sugar
• 2 tablespoons cream or milk
• A pinch of salt

Rolls Preparation:

1. Dissolve sugar and yeast in warm milk and let stand until frothy.
2. Mix in eggs, butter, pumpkin puree, salt, and spice, then gradually add flour until a dough forms.
3. Knead the dough on a floured surface until smooth, then let it rise in a greased bowl until doubled.
4. Roll out the dough, spread with butter, and sprinkle with sugar and spices. Roll it up and slice into 12 rolls.
5. Arrange the rolls in a greased baking dish, let them rise again, and bake at 375°F until golden.

Glaze Creation:

1. Whisk cream cheese and butter, then blend in vanilla, powdered sugar, cream, and salt until smooth.

Baking and Serving Tips:

• Preheat your oven before baking the rolls.
• Apply the glaze after the rolls have cooled slightly to prevent melting.
• Optionally, sprinkle the glazed rolls with additional cinnamon for a festive touch.

Culinary Notes:

• Flour amounts may vary; aim for a tacky but not overly sticky dough.
• For overnight preparation, refrigerate the sliced rolls and let them come to room temperature before baking.
• Reheat baked rolls at 275°F if enjoying the next day.