Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing

This recipe is from Katrina of Baking and Boys!

Dough:

4 tablespoons unsalted butter, melted
1/4 cup granulated sugar
1/2 teaspoon salt
1 cup unsweetened canned pumpkin puree
1 large egg
1/2 cup warm water
1 packet or 2 1/4 teaspoons active dry yeast
1 tablespoon granulated sugar
3 3/4 cups all purpose flour

Filling:
4 tablespoons unsalted butter, room temperature
2/3 cup light brown sugar
1 tablespoon ground cinnamon
1/8-1/4 teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt

Icing:
3 ounces 1/3 less fat cream cheese, room temperature
2 cups powdered sugar
1/4 cup Grade A pure maple syrup
1-2 tablespoons milk
1/4 teaspoon salt

Spray your baking pans with cooking spray (either 2 8-inch round pans or a 9x13 pan). Set aside.
In a medium sized bowl, whisk together the butter, sugar, salt, pumpkin and egg for the dough and set aside. In another bowl (small), whisk together the warm water, yeast and 1 tablespoon sugar. Let sit for 5 minutes until the yeast is frothy. Place the flour (all 3 3/4 cups) in the bowl of an electric mixer. Add yeast and pumpkin mixture to the flour. Mix on low with the dough hook until all the flour is incorporated and a sticky dough forms. Knead with dough hook on medium speed for five minutes. If the dough is too sticky (not forming a ball in the mixter), add a little more flour. At this point I added about 1/4 cup more all purpose flour. Form dough into a ball and transfer to a large bowl sprayed with cooking spray. Roll the dough around the bowl to coat all sides with spray. Cover with plastic wrap and a kitchen towel and place in a warm, draft-free place until doubled in size, about 1 to 1 1/2 hours.

Roll the dough on a lightly floured surface into a 16 by 10 inch rectangle. Keep making sure the dough is not sticking to the surface as you roll, lifting it and adding more flour if necessary.

Spread the softened butter in a thin layer over the dough, leaving a small border on all sides. Whisk together the brown sugar and spices and sprinkle it evenly over the buttered dough. Roll the dough tightly from the long side until completely rolled up with open seam side down on the counter.

Slice the dough into about 1 1/2 inch pieces and arrange them in the prepared baking dish cut side up, leave a little space in between each one for room to rise. Cover the pan with lightly sprayed plastic wrap and a kitchen towel. Let rise for 30 minutes in a warm, draft-free place. Preheat oven to 350 degrees.

Remove towel and plastic wrap. Bake until tops and edges are golden, 30-35 minutes. Remove from oven and place on a wire rack to cool for at least 20 minutes before icing. You can remove the rolls from the pan by inverting them onto another dish, or just leave them in the pan.

Make the icing while the rolls are cooling. In the bowl of an electric mixer, beat cream cheese until smooth. Add maple syrup and salt and beat until incorporated. Add one cup of powdered sugar and beat. Add the other cup of sugar and mix well, it will make a stiff icing. Add the milk slowly, a little at a time until the icing is the desired consistency.

Spread or drizzle the icing over the rolls. Serve.