Pumpkin Cinnamon Rolls

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Ingredients

7 tablespoons (100 grams) unsalted butter, to be divided
1/2 cup (120 ml) whole milk, warmed (but not over 116 degrees)
2 1/4 teaspoons active dry or instant yeast (from 1 .25-ounce or 7 gram envelope yeast)
2/3 cups (160 grams) pumpkin puree, canned or homemade
1/4 packed cup (55 grams) light or dark brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg
3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
1 1/2 teaspoons kosher salt (Diamond brand; use half of others)
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cardamom (optional)
1/4 teaspoon ground ginger
Oil for coating rising bowl
1 packed cup (215 grams) light or dark brown sugar
A couple pinches of kosher salt
1 1/2 tablespoons ground cinnamon
4 ounces (115 grams) cream cheese, softened
2 tablespoons (30 ml) milk or buttermilk
2 cups (240 grams) powdered sugar
Few drops vanilla extract (optional)

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