Dough & First Rise

1. In a stand mixer with a dough hook, add the flour and the yeast. Mix just to incorporate slightly.
2. In a bowl, add the milk. Place in the microwave for 20 seconds at a time until it is warmed to 100-110 degrees Fahrenheit (use a kitchen thermometer to make sure it is no warmer than 110 degrees Fahrenheit).
3. In a large bowl, add the warmed milk, pumpkin puree, sugar, egg, vanilla, and salt. Whisk until everything is combined.
4. Turn the mixer on low and slowly pour the wet ingredients into the mixer, until everything is just mixed.
5. Turn the mixer up to medium. While on, add the softened butter in 1 tablespoon chunks at a time. Let knead in the mixer for 5 minutes. The dough should be fully mixed and start to pull away from the walls of the bowl. It will be a slightly sticky dough when finished.
6. Turn the mixer off and gently remove the dough onto a counter. Clean out the inside of the bowl and add 1-2 tablespoons of melted butter or neutral oil (like vegetable or canola). Use a paper towel to coat the entire bowl in the oil. Gently knead the dough and shape it into a smooth round ball. Place in the greased bowl, making sure to get the entire dough ball covered in some oil. Place a tea towel over the top and place it in a warm dry place for the first rise. Let rise for 2 hours or until doubled in size.

Filling

1. Leave out butter for the filling for a couple of hours until needed. It needs to be completely softened. Not melted, but easily spreadable and super soft. Leaving out on the counter for 4-24 hours will achieve this. This step is super important to be able to spread easily on the tender dough.
2. In a small bowl, add the brown sugar and pumpkin pie spice. Mix thoroughly. Set aside until needed.

Maple Cream Cheese Frosting

1. With a hand mixer or stand mixer, beat the cream cheese and butter until completely smooth and no lumps remain.
2. Add 1/2 cup of powdered sugar and maple syrup. Whip until combined.
3. Add in another 1/2 cup of powdered sugar and mix until smooth, scraping down the sides after each addition. Add 1 tablespoon of cream and 1/2 cup more powdered sugar and mix again.
4. Add in the vanilla and a pinch of salt and more cream that may be needed to loosen up the frosting. I used 2 tablespoons. Mix until the frosting is smooth and fluffy. I used 1 1/2 cups of powdered sugar but 2 cups may be used if a slightly more sweet frosting is desired (more cream may be needed as well to get to that smooth spreadable consistency).
5. Store in an air tonight container in the fridge until needed.

Shaping the Rolls & Overnight Prep

1. Once the dough has doubled in size, remove it onto a lightly floured countertop. Lightly dust the whole dough ball in flour so as not to stick to the counter when rolling out.
2. Using a rolling pin, gently roll the dough out into an even large rectangle, about 14"x21" and about 1/4" inch thick in size. Use your hands to keep shaped into a rectangle with even edges as much as you can throughout the rolling process. 
3. Once rolled out, place dollops of the softened butter across the dough. Use an offset spatula to gently spread the butter in an even layer all the way across the rectangle and to the edges. Be gentle when spreading as to not break the dough (this is why very soft butter is needed here - if your butter is too hard it will not spread and you do not want to use melted butter either).
4. After the butter is on, sprinkle the sugar mixture on top evenly. Gently press down with your hands making sure to stick to the butter as best as possible and that it is even all the way across.
5. Start the roll. On one of the long edge of the dough, start to fold over a tiny edge of the dough and press down firmly, starting the beginning of the roll. It is important at the beginning that you make sure the middle is tight and snug to start a good roll that won't be loose. Start at one end and work your way across. Keep rolling, making sure it is tight until the whole roll is finished. Gently pinch the edge of the roll to seal, and place the seal side down.
6. Using unflavored dental floss, gently work the floss under the dough. Work your way about an inch in - slowly bring the floss up and together, then cross over to slice the cinnamon roll. Using dental floss gives you a clean gentle cut that keeps the rolls in a circle.
7. Repeat this process, slicing 1" rolls all the way across.
8. Place in a greased 9x13" baking pan. You should be able to fit 12  rolls in this pan. Make sure all the seams are facing the same way. The odd ends or extra pieces can be placed in a smaller baking dish.
9. Wrap tightly in plastic wrap and place in the fridge for up to 24 hours or overnight night until needed.

Second Rise & Baking

1. In the morning, remove the cinnamon rolls from the fridge and place them on the countertop to rise for the second and final time. Let rise for 1-2 hours or until nearly doubled in size again.
2. Preheat the oven to 350 degrees.
3. Once almost doubled in size, remove the plastic wrap and place it in the oven to bake for 20-25 minutes.
4. Remove from the oven and let cool in the pan for 5 minutes.
5. While warm, top each roll with the maple cream cheese frosting and gently spread the desired amount across. The warm rolls will help melt the frosting.
6. Enjoy immediately hot and fresh!