Pumpkin Cinnamon Rolls

In a small bowl add warm water and sprinkle the yeast over the top. Set aside to proof, about 10 minutes.

In a large mixing bowl add proofed yeast, milk, butter, egg, pumpkin puree, flour, sugar, salt, cinnamon, ginger, nutmeg and cloves. Using a dough hook attachment mix on low for about 5 minutes until dough is combined and pulls away from the sides of the bowl.

Place dough in a large greased bowl and cover with plastic wrap. Let it rise until doubled in size for an hour.

Generously grease two 8-inch cake pans. In a small bowl stir together brown sugar and cinnamon (for the filling). Set the bowl aside.

Punch down dough and place it on a well floured surface. Roll out dough to a 20 x 14 inch rectangle. Spread top of dough with the softened butter and sprinkle with brown sugar and cinnamon mixture. Starting on the longer side, roll dough into a tight log. With a sharp knife cut eighteen 1-inch slices and place 9 slices into each cake pan (cut side facing up). Cover pans with plastic wrap and let the rolls rise for another hour.

Preheat oven to 350 F. Bake for about 25 minutes until golden brown. Cool on a wire rack.

While rolls are baking, add cream cheese, confectioners’ sugar and milk to a large bowl and beat with an electric mixer until creamy. Stir in maple syrup. Drizzle glaze over warm rolls.