Pumpkin Cinnamon Rolls with Maple Cream Cheese Glaze ♡ Bake with me

Pumpkin Cinnamon Rolls These soft, fluffy pumpkin cinnamon rolls are warmly spiced with cinnamon, nutmeg, ginger, and cloves, then filled with a buttery cinnamon-sugar mixture and topped with a creamy maple cream cheese glaze. They’re perfect for a cozy fall breakfast, brunch, or dessert. Ingredients Dough: •170 grams (3/4 cup) milk •85 grams (6 tbsp) melted butter •2 eggs •151 grams (2/3 cup) pumpkin purée •48 grams (1/4 cup) sugar •452 grams (4 cups) freshly milled hard white wheat (may substitute with 540 grams (4 1/2 cups) bread flour) •9 grams (1 tbsp) yeast •1 tsp salt •1/2 tsp cinnamon •1/4 tsp nutmeg •1/8 tsp ginger •1/8 tsp cloves Filling: •57 grams (4 tbsp) butter •99 grams (1/2 cup) sugar •2 tbsp cinnamon •16 grams (2 tbsp) flour •1/4 tsp salt Glaze: •57 grams (1/4 cup) cream cheese •42 grams (3 tbsp) heavy cream •1/2 tsp vanilla extract 1/2 tsp maple extract •170 grams (1 1/2 cups) powdered sugar Instructions 1.Add all dough ingredients to the bowl of a stand mixer and, using the paddle attachment, mix on low speed to combine. 2.Let the dough rest for 10–15 minutes to allow the flour to absorb the liquid. 3.Beat on high speed for 2 minutes, then switch to the dough hook and knead until the dough reaches windowpane. 4.Place the dough in a lightly greased bowl, turning it once to coat. Cover and let it rise for 60–90 minutes, or until doubled in size. 5.While the dough rises, prepare the filling. Combine the butter, sugar, cinnamon, flour, and salt in a small bowl and mix until fully combined. 6.Turn the risen dough onto a lightly oiled surface and gently press or roll it into a rectangle approximately 16 by 18 inches. 7.Spread the cinnamon filling evenly over the dough. 8.Starting with the long side, roll the dough tightly into a log. Pinch the seam closed, then cut the log into 12 equal rolls using a sharp knife or unflavored dental floss. 9.Arrange the rolls cut-side up in a greased pan, leaving a little space between them. Cover and let them rise for 60–90 minutes, or until puffy. 10.Bake the rolls at 350°F/177°C for 18-20 minutes, until golden brown and cooked through in the center. 11.Let the rolls cool for 10–15 minutes while preparing the glaze. 12.Add all the glaze ingredients to a bowl and beat until smooth. Add a small amount of additional cream if needed to thin it. 13.Spread or drizzle the glaze over the warm rolls. Serve warm or allow them to cool completely before covering. Enjoy :)