Pumpkin Cinnamon Rolls

Warm the milk and butter together over the stove or in the microwave until the butter is just melted and the mixture is lukewarm (105-115°F). Set aside.

Whisk the pumpkin puree, sugar, nutmeg, and salt together in a large bowl or the bowl of a stand mixer.

Whisk in the warmed milk/butter mixture, egg, and yeast until combined.

Using the dough hook or paddle attachment on low speed, or mixing by hand, mix in 1 cup of flour and mix for 1 minute, scraping down the sides of the bowl as needed.

Add 1 and 2/3 cups more flour and beat for 1 more minute.

Switch to the dough hook if needed and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes, adding flour 1 teaspoon at a time only if the dough becomes too sticky.

Check the dough by poking it with your finger (it should slowly bounce back) or performing a windowpane test, kneading further if needed until the dough passes the test.

Lightly grease a large bowl with oil or nonstick spray.

Place the dough in the bowl, turning it to coat all sides in oil, then cover the bowl with foil, plastic wrap, or a clean kitchen towel.

Allow the dough to rise in a warm environment for 2 hours or until doubled in size.

Grease the bottom and sides of a 9-inch square, 9-inch round, 9x13-inch, or 11x7-inch baking dish.

Punch down the dough to release the air.

Place dough on a lightly floured work surface and, using a lightly floured rolling pin, roll into a smooth, evenly thick 10x14-inch rectangle. If the dough shrinks back, cover lightly and let rest for 10 minutes to relax the gluten before continuing.

Spread softened butter evenly on top of the rolled-out dough.

Combine the brown sugar, cinnamon, and spices in a small bowl, then sprinkle evenly over the buttered dough.

Roll the dough up tightly.

Using a very sharp knife, cut into 10-12 even rolls and arrange in the prepared pan.

Cover the rolls tightly and allow to rise until doubled in size, about 1 hour (or use the overnight option).

Preheat oven to 350°F (177°C).

Bake rolls for about 22-28 minutes or until lightly browned on top, tenting a piece of foil over the pan after about 15 minutes to prevent excess browning.

Remove pan from the oven and place on a wire rack for about 10 minutes as you make the icing.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth.

Add the maple syrup and milk and beat on high until smooth.

Add the confectioners' sugar (and cinnamon, if using) and beat on medium speed until creamy.

Spread the icing on the warm cinnamon rolls.

Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.