Pumpkin Spice Cinnamon Rolls - Cooking Like Kate

In a small bowl, combine warm milk and granulated sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until frothy.
3/4 cup whole milk, 1/4 cup granulated sugar, 2 1/4 tsp active dry yeast
In a large bowl, mix 2 1/4 cups of flour and salt.
3 1/2 cups all-purpose flour
In a large bowl, mix in melted butter, pumpkin puree, and egg with the yeast mixture. Gradually add flour and salt, mixing until a dough forms.
1/4 cup unsalted butter, 1/2 cup pumpkin puree, 1 large egg, 1/2 tsp salt
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

In a small bowl, blend softened butter, brown sugar, cinnamon, nutmeg, ginger, and cloves until smooth.
1/2 cup unsalted butter, 3/4 cup brown sugar, 1 tbsp ground cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp ground cloves

Once the dough has risen, roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Spread the pumpkin spice filling evenly over the dough.
Roll the dough tightly from one of the long sides and pinch the seam to seal. Cut into 12 equal pieces and place in a greased baking dish, leaving space between each roll.
Cover and let rise for another 30 minutes.

Preheat your oven to 350°F (175°C).
Bake for 25-30 minutes, or until the rolls are golden brown and cooked through. If they brown too quickly, cover loosely with foil.

In a medium bowl, beat the cream cheese and butter until smooth.
4 oz cream cheese, 1/4 cup unsalted butter
Add the powdered sugar and vanilla extract, and beat until combined.
1 cup powdered sugar, 1 tsp vanilla extract
Gradually add the milk until you reach your desired icing consistency.
2-3 tbsp milk