Directions

For the Dough:

1. In a large bowl, whisk together the yeast, sugar, flour, salt and pumpkin pie spice.
2. In a small bowl, mix together the water, milk, butter, and pumpkin puree and heat until very warm (120°F–130°F).
3. Add the wet ingredients to the dry ingredients and mix well using a spatula.
4. Add the egg and mix well.
5. On a lightly floured surface, knead the dough for about 5 minutes or until smooth. The dough should be soft but not too sticky.
6. Cover with a clean cloth and let it rest for 5 minutes.


For the Filling:

1. In a medium bowl, mix together the brown sugar, cinnamon and pumpkin pie spice. Set aside.


For the Rolls:

1. Preheat the oven to 350°F and lightly grease the baking dish.
2. Roll out the dough into a 16" x 14" rectangle. Brush the dough with the softened butter and sprinkle the pumpkin pie spice mixture evenly on top.
3. Roll the dough starting from the bottom to the top.
4. Cut 12 rolls about 1-½" thick and place them in the baking dish.
5. Cover with a clean cloth and let it rise for 30 minutes.
6. Bake in the oven for 25–28 minutes, until the tops are lightly golden.
7. Remove from the oven and let sit for 10 minutes.

Frosting & Finishing:

1. In a medium bowl, beat together the cream cheese and butter using a hand mixer.
2. Add the vanilla extract, heavy cream and maple syrup.
3. Slowly add the powdered sugar and mix until well combined.
4. Drizzle the glaze on top of cinnamon rolls.