Pumpkin Cinnamon Rolls

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
3/4 cup (180 ml) whole milk, 2 1/4 tsp active dry yeast, 1 tsp sugar
Next, in a large bowl of a stand mixer with a whisk attachment, mix flour, pumpkin pie spice, sugar and salt together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 2 tbsp granulated white sugar, 1 1/2 tsp salt, 1 1/2 tbsp pumpkin pie spice
To the dry ingredients add the whisked eggs, softened butter, pumpkin puree, and vanilla and mix.
2 eggs, whisked, 1/2 cup (112 g) unsalted butter, softened, 1 tbsp vanilla, 1/2 cup (122 g) canned pumpkin puree
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

While the dough rises, make the sticky caramel sauce for the bottoms of the rolls, by mixing the butter, brown sugar, pumpkin pie spice, honey, vanilla, heavy cream and salt together in a medium bowl.
1/2 cup (112 g) unsalted butter, very softened, 1 cup (220 g) light brown sugar, packed, 2 tsp pumpkin pie spice, 1/3 cup (116 g) honey, 1/2 tbsp vanilla, 3 tbsp (45 ml) heavy cream, 1/4 tsp salt
Grease a 9×13 inch casserole dish. Spread the mixture evenly over the bottom of the pan.

While the dough rises, also make the filling by mixing the butter, brown sugar, pumpkin pie spice and salt together in a small bowl.
1 cup (220 g) light brown sugar, packed, 1/2 cup (112 g) unsalted butter, softened, 2 tbsp pumpkin pie spice, 1/4 tsp salt

Once the dough has had a chance to rise, remove from bowl, punch dough to release the air, and roll out on a lightly floured surface. Roll the dough into about an 18 x 12 inch rectangle. It should be about 1/4 inch thick.
Spoon the spiced brown sugar filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut of a bit off the ends to make the log even. Cut 12 rolls about 1 1/2 inches wide using unflavored floss or a very sharp knife.
Place the rolls in the prepared casserole dish with the spiced caramel sauce mixture and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) heavy cream, at room temperature
Preheat the oven to 350 degrees F about 15 minutes before the rolls are done proofing.
Once the rolls have completed their second rise, bake them for 29-32 minutes until golden brown. (30 minutes is usually perfect!)
(Cover with aluminum foil for the last 5 minutes if they're getting too brown.)

While the rolls bake, make the maple cream cheese frosting. Add the cream cheese and maple syrup to a medium sized bowl. Mix with an electric mixer until smooth.
8 oz (226 g) cream cheese, softened, 6 tbsp (90 ml) maple syrup
Then sift in the powdered sugar a little at a time until all is combined.
1- 1 1/2 cups (130- 195 g) powdered sugar
Then add in the pumpkin pie spice and combine on medium speed until the frosting is smooth.
1 tsp pumpkin pie spice
Let the rolls cool for 10 minutes, then cover the warm rolls with the cream cheese icing. Then serve!