Pumpkin cinnamon rolls with cream cheese glaze

Ingredients

• For the dough: 180 ml milk, warmed 40 seconds (warm bath, not hot)
• 120 g brown sugar (1/2 cup)
• 11 g instant yeast (2 1/2 tsp)
• 120 g pumpkin puree (1/2 cup)
• 113 g salted butter, very soft (1/2 cup)
• 1 egg, room temperature
• 1 tsp vanilla extract
• 540 g all-purpose flour (4 1/2 cups)
• 6 g salt (1 tsp)
• 5 g cinnamon (1 1/2 tsp)
• For the filling: 113 g salted butter, softened
• 240 g brown sugar (1 cup)
• 60 g pumpkin puree (1/4 cup)
• 6 g cinnamon (1 tbsp)
• 1 tsp vanilla extract
• 120 ml heavy cream, to pour before baking
• For the glaze: 225 g cream cheese, soft
• 58 g salted butter, softened (1/4 cup)
• 210 g powdered sugar (1 3/4 cups)
• 1 tsp vanilla extract

Instructions

1. Whisk the warm milk with the yeast and a spoonful of the brown sugar; let it foam 5 minutes.
2. Add the rest of the sugar, the pumpkin, egg, vanilla, then the flour, salt and cinnamon, kneading in the soft butter until smooth and elastic. Cover and rise until doubled, about 1 hour.
3. Beat the filling: butter, brown sugar, pumpkin, cinnamon and vanilla.
4. Roll the dough into a rectangle, spread the filling edge to edge, roll into a tight log and slice into 12 rolls. Rise 30 minutes in a buttered pan.
5. Pour the heavy cream over the rolls, then bake at 180°C (350°F) for 22 minutes; raise to 190°C (375°F) for 5–7 more, until golden.
6. Beat the glaze ingredients until fluffy and spread over the warm rolls.