Pumpkin Cinnamon Rolls

Ingredients:

• 3 ½ cups all-purpose flour ((420g) plus more if needed)
• ¼ cup granulated sugar ((50g))
• ¼ cup light brown sugar ((55g))
• 2 ¼ teaspoons instant yeast ((0.25 oz packet))
• 1 ½ teaspoons cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon salt
• ½ cup whole milk ((120mL))
• 4 tablespoons unsalted butter ((57g))
• ¾ cup pumpkin purée ((168g))
• 1 large egg (room temp)
• 1 tablespoon vanilla extract ((15mL))
• ½ cup unsalted butter (room temperature (113g))
• ¾ cup packed light brown sugar ((165g))
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon freshly grated nutmeg
• 6 ounces cream cheese (room temperature (170g))
• 1 cup powdered sugar ((120g))
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
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Instructions:

1. In the bowl of your stand mixer, add the flour, sugars, yeast, spices, and salt, then whisk together to combine and set aside.
2. In a separate bowl or liquid measuring cup, add the milk and 4 Tbsp butter. Microwave until warm to the touch (about 110F) and stir until butter is melted.
3. To the flour mixture, add the pumpkin purée, egg, vanilla, and warm milk mixture. Using the dough hook attachment, mix on low speed until the dough is smooth and tacky, about 15 minutes. (Dough should not stick to your finger when touched. If it does after 15 minutes, add another tablespoon or two of flour.) Transfer the dough to a lightly oiled bowl, turning to coat it in oil. Cover and let rise in a warm place until doubled in size, about 1 hour.
4. Generously butter a 13x9-inch baking dish.
5. Punch down the dough and turn it out onto a lightly floured surface. Roll into roughly a 12x18-inch rectangle.
6. Spread the butter all over the dough, leaving about a ½-inch border on one long side. In a small bowl, mix together the brown sugar and spices. Sprinkle all over the butter and gently pat down with your hands.
7. Starting on the long side opposite the border, tightly roll up into a log. Cut the dough into 12 (1 ½-inch) thick rounds and place in the butter baking dish.
8. Cover and let right in a warm place until almost doubled in size, about 1 hour.
9. When almost ready to bake, preheat the oven to 350F.
10. Uncover and bake for 30 minutes or until the tops are golden brown. Let cool for 10 minutes.
11. In a bowl, beat the cream cheese until smooth. Sift in the powdered sugar. Add the maple syrup and vanilla. Beat until well combined.
12. Spread the glaze over the warm rolls before serving.