Pumpkin Cinnamon Rolls with Pumpkin Puree: Tender and Fluffy

Instructions:

1. Combine warm milk, sugar, and yeast in a large mixing bowl; let it sit for 5 minutes until foamy.
2. Stir in the pumpkin puree, melted butter, and egg.
3. Gradually fold in the flour and salt, stirring with a wooden spoon until a soft, shaggy dough forms.
4. Cover the bowl and let the dough rise in a warm spot for 60 minutes or until doubled in size.
5. Gently punch down the dough to release air. On a floured surface, roll the dough into a 12x18 inch rectangle.
6. Spread the softened butter evenly across the surface of the dough.
7. Sprinkle the brown sugar, ground cinnamon, and pumpkin pie spice mixture over the butter.
8. Roll the dough tightly from the long edge.
9. Slice the log into 12 even rolls using a serrated knife or unflavored dental floss.
10. Place the rolls in a 9x13 inch baking pan and let them rise for another 30 minutes.
11. Bake at 350°F (175°C) for 22–27 minutes until the exterior is deep golden-brown and the center springs back.
12. Allow the rolls to cool for 5 minutes.
13. Beat together the cream cheese, softened butter, powdered sugar, maple syrup, and vanilla extract; spread over the warm rolls.