Pumpkin Cinnamon Rolls w/ Maple Cream Cheese Frosting

Continuing with the pumpkin theme (seeing as I have all this pumpkin puree lying around)... I've been craving Cinnamon Rolls for some time now and decided to buy yeast the other day. Then, as I was starting to gather my materials to start making the rolls, my roommate suggested I make PUMPKIN cinnamon rolls! And that I did!
I found a recipe on GoodLife Eats and modified it slightly! I made a maple cream cheese frosting instead of a regular cream cheese frosting because I thought it be tasty (and it was)!
Here we go!

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting

What you'll need:


For the Dough:

• 1/4 cup warm water (about 110 degrees)
• 1 package active dry yeast (2 1/4 teaspoons)
• 1/3 cup warm milk
• 1 large egg, beaten
• 3/4 cup pumpkin puree  (fresh or canned)
• 1 tablespoon melted butter
• 3 1/4 cups all purpose flour
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom

Filling:

• 3/4 stick butter, melted
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon each of allspice and ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Maple Cream Cheese Frosting:

• 4 oz cream cheese, room temperature
• 1 stick butter, softened
• 1 teaspoon vanilla extract
•  2-3 cups powdered sugar
• 1/4 cup maple syrup

In a large bowl, stir yeast into water to soften. Add milk, eggs, pumpkin, oil, 4 cups flour, brown sugar, salt, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.

Gradually add remaining flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour. 

While your dough is rising, combine white sugar, brown sugar, cinnamon, allspice, ginger, nutmeg and cloves.

After your dough has risen, transfer it to a lightly oiled surface and roll out to a rectangle shape, about 16" by 12". Spread the melted butter over it and top with spices mixture.

Grease a 9x13in baking pan (I used leftover melted butter).

Roll the dough into a log (the long way); the log should stretch a little in length while your roll. Take a sharp knife and cut about 15 slices (I only got 13)! Place the slices in the greased baking pan, cover with a towel, place in fridge and let rise for about 45 mins.

Preheat the oven to 375°F. Once the rolls have risen, bake in the preheated oven for about 30 mins or until they're brown around the edges.

While your rolls are baking, make your cream cheese frosting! Throw your cream cheese, butter, vanilla extract and maple syrup into the bowl for a mixer. Start mixing at medium speed until ingredients are combined, then begin adding powdered sugar, 1/2 cup at a time, stopping in between to scrape the sides and bottom of the bowl with a spatula.

Take your rolls out of the oven when they're done!

and top with cream cheese frosting while they're still warm!

These were amaaazzzinnnggg and I highly recommend them!

P.S. For all you bacon fans: Andrew topped his with some high quality bacon and it was VERY tasty, so that might be something to consider...