Kelsandra's Pumpkin Cinnamon Rolls

1. Stage

Make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.

2. Stage

Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.

3. Stage

Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)

4. Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

5. Stage

Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter.

6. Stage

Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough. Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls. Transfer rolls to the prepared baking dish with the cut-sides facing up.

7. Stage

Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.

8. Stage

While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.

9. Stage

Remove pumpkin rolls from the oven and immediately spread glaze over top.