Pumpkin Cinnamon Roll Recipe

Place the yeast with half of the sugar and the warm water in the bowl of a stand mixer. Mix and allow it to rest for 5-10 minutes, until the yeast starts to foam.
50 grams light brown sugar lightly packed, 60 mL warm water, 7 grams active dry yeast *see notes on how to use instant yeast
Add the rest of the sugar, melted butter, egg and pumpkin puree, mixing until they’re somewhat combined.
1 large egg room temperature, 113 grams salted butter melted, 180 grams pumpkin puree *I like Libby's
Then add the flour, salt and spices and mix until it comes together.
420 grams bread flour OR all-purpose flour spooned and leveled, 1 tsp fine sea salt, 1 1/2 tsp ground cinnamon*, 1/2 tsp ground nutmeg*, 1/2 tsp ground ginger*, 1/4 tsp ground cloves*, 1/4 tsp ground allspice*
Use the hook attachment to knead the dough for 5-10 minutes (10-15 minutes by hand), until the dough peels itself away from the edge of the bowl. When you lift the head of the stand mixer with the dough hook, you want the dough to stretch from the hook to the bowl and not tear right away.
Cover and let it proof for about 90 minutes in a warm environment (75-100F/24-38C), until it’s doubled in size and fluffy.

In a small bowl, mix together the softened butter with the pumpkin puree.
30 grams pumpkin puree, 56 grams salted butter softened
Add the brown sugar and spices and mix until it turns into a paste. If it's not coming together, microwave it for 5-10 seconds. Try not to make it too soft or you'll need to refrigerate it again before spreading it on the dough. You need it to be a spreadable consistency but not liquid-y.
150 grams light brown sugar lightly packed, 1 Tbsp ground cinnamon**, 1/2 tsp ground ginger**, 1/2 tsp ground nutmeg**, 1/4 tsp ground cloves**, 1/4 tsp ground allspice**

Grease a 9x13x2 inch pan or a 12-13 inch round pan with butter, oil or baking spray (I use the wrapper of the butter and just wipe it around the pan).
Shape the dough by punching down the air and placing it onto a floured surface. Stretch it out into a rectangle the best you can with your hands and then use a rolling pin to roll it out to about a 12x16 inch rectangle.
Spread the filling evenly on top of the dough and roll the dough into a tight log, starting at one of the short ends.
Once it's rolled up, I like to give it a good squeeze with both hands starting in the center and moving my hands outward as I release, to make the log as even as possible so each roll is the same size.
Use a large serrated knife to slice into 9 or 12 rolls. Place into the prepared pan, cover and allow to proof in a warm environment for another 45 minutes, until doubled in size.
Preheat the oven to 350F/177C and then drizzle the heavy whipping cream in the gaps between the cinnamon rolls.
120 mL heavy whipping cream
Bake for about 30 minutes (12 rolls) or 35 minutes (9 rolls) until the bread has darkened in color. I like to use a butter knife to push one of the rolls away from the other ones so I can see the bottom edge. It should be super soft and squishy but the bread should feel baked, not too raw/doughy.
Allow the rolls to rest and cool for 15-30 minutes before frosting.

Meanwhile, beat the cream cheese with the powdered sugar, salt, cream and vanilla, until they're well combined.
168 grams cream cheese softened, 180 grams powdered sugar spooned and leveled, tiny pinch of salt, 1 tsp vanilla bean paste or vanilla extract, 30 mL heavy whipping cream
Spread the icing on top of the slightly cooled cinnamon rolls.