Pumpkin Cinnamon Rolls

1 . Stage

Grease a medium bowl with cooking spray and set aside. In a small bowl, sprinkle yeast on top of warm milk and let sit until foamy, 5 minutes. 

2 . Stage

Add flour, sugars, and salt to the bowl of a stand mixer and whisk together. Add yeast mixture, pumpkin, and egg to dry ingredients and mix on medium speed with the dough hook. Add butter 1 tablespoon at a time, letting each one mix in thoroughly before adding the next. Continue to mix on medium-high speed until a smooth dough forms, about 10 minutes. Dough will still be sticky but will be stretching and pulling from sides of the bowl. Place dough in prepared bowl, cover with a clean kitchen towel and let rest for 1 or 1 ½ hours. Dough won’t quite double, but will grow in size and should slowly spring back when poked.

3 . Stage

Meanwhile, make filling: In a medium bowl, use a rubber spatula to combine butter, brown sugar, cinnamon, salt, nutmeg, and cloves. 

4 . Stage

Preheat oven to 400°. Grease a 9”-x-13” baking pan with cooking spray.  Flour a clean work surface and turn dough out onto surface and sprinkle with more flour. Roll dough out into a 18”-x-14” rectangle. Spread filling all over dough using an offset spatula. Top with chopped pecans. Starting on a long end, roll dough up tightly into a log. Trim ends and cut into 12 cinnamon rolls, about 1 ½” wide each. Place rolls into prepared pan, cut side up, and cover with a kitchen towel. Let rise until doubled, 30 more minutes. 

5 . Stage

Uncover rolls and bake until golden, about 25 minutes. Let cool for about 20 minutes before frosting. 

6 . Stage

Make frosting: In a medium bowl using a hand mixer, beat cream cheese and butter together. Add powdered sugar and a pinch of salt and mix until no lumps remain. Add maple syrup and beat until combined. 

7 . Stage

Frost still warm cinnamon rolls using an offset spatula.