Pumpkin Cinnamon Rolls

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Ingredients

1/3 cup (80ml) whole milk*
2 Tablespoons (28g) unsalted butter
1/2 cup (115g) canned pumpkin (not pumpkin pie filling)
1/4 cup (50g) granulated sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 large egg
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet, see note)
2 and 2/3 cups (335g) all-purpose flour (spooned & leveled), plus more as needed for hands and work surface
6 Tablespoons (85g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
3 Tablespoons (60g/45ml) pure maple syrup
1 Tablespoons (15ml) whole milk
2/3 cup (80g) confectioners’ sugar, sifted
optional: 1/8 teaspoon ground cinnamon

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