Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

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subheading: Pumpkin Dough:

⅓ cup (80ml) whole milk*

2 Tablespoons ( 30g) unsalted butter

½ cup ( 115g) canned pumpkin (not pumpkin pie filling)

¼ cup ( 50g) granulated sugar

¼ teaspoon ground nutmeg

½ teaspoon salt

1 large egg

2 and ¼ teaspoons ( 7g) instant or active dry yeast ( 1 standard packet, see note)

2 and ⅔ cups ( 335g) all-purpose flour ( spoon & leveled), plus more as needed for hands and work surface

subheading: Filling:

6 Tablespoons ( 86g) unsalted butter, softened to room temperature

½ cup ( 100g) packed light or dark brown sugar

1 Tablespoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground allspice

¼ teaspoon ground ginger

¼ teaspoon ground cloves

subheading: Maple Cream Cheese Icing:

4 oz (114g) full-fat cream cheese, softened to room temperature

3 Tablespoons (45ml) pure maple syrup

1 Tablespoons (15ml) whole milk*

⅔ cup ( 80g) confectioners’ sugar, sifted

optional: ⅛ teaspoon ground cinnamon

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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