Pumpkin Cinnamon Rolls with Cream Cheese Icing

Ingredients

• 1 packet yeast
• 1/3 cup milk, warmed to 110 degrees
• 1/4 cup sour cream
• 3 Tbsp vegetable oil
• 1 large egg
• 1/3 cup packed light-brown sugar
• 1 tsp salt
• 3/4 cup canned or fresh pumpkin puree
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 1 pinch cloves, optional
• 1 tsp vanilla extract
• 3 1/4 – 3 1/2 cups all-purpose flour
• 3/4 cup packed light-brown sugar
• 2 tsp ground cinnamon
• 1/4 cup butter, melted halfway
• 4 oz cream cheese, softened
• 1/4 cup butter, softened, preferably salted
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract
• 1 – 3 Tbsp milk

Directions

1. Pour the yeast into the warm milk in a liquid measuring cup, then whisk until it dissolves. Leave it alone for 5 – 10 minutes. While it sits, put the sour cream, vegetable oil, egg, 1/3 cup brown sugar and salt in the bowl of an electric stand mixer. Add the milk and yeast mixture, fit the mixer with the whisk attachment, and mix until everything comes together. Beat in the pumpkin puree, nutmeg, ginger, cloves and vanilla. Turn the mixer to low, gradually work in 2 cups of the flour, and mix just until combined. Change to the dough hook, then add the remaining 1 1/4 cups flour a little at a time. Knead until the dough is smooth and stretchy, about 5 minutes, adding more flour only as needed to make a soft dough; it should come away from the bowl sides, cling lightly to the bottom, and not stick to a clean fingertip. Move the dough to a lightly oiled bowl, cover it with plastic wrap, and set it somewhere warm until it has doubled, about 1 1/2 hours.
2. In a small bowl, stir together 3/4 cup brown sugar and the cinnamon, then set it aside. Press down the risen dough. On a clean work surface dusted lightly with flour, roll the dough into about an 18 x 12 inch rectangle. Brush the surface evenly with 1/4 cup butter, then scatter the cinnamon sugar over it and spread it evenly. Starting at the long 18-inch edge, roll the dough up snugly toward the opposite 18-inch edge. Slice into 12 equal rolls and place them in a buttered baking dish, using a 13 by 9 if you have it. Cover loosely with plastic wrap and let the rolls rest in a warm spot for 40 minutes, turning the oven to 375 during the last 10 minutes.
3. Remove the plastic wrap and bake in the heated oven until the tops are golden and the centers no longer seem doughy, about 19 – 23 minutes. Let the rolls cool a little.
4. While the rolls cool, beat the cream cheese and butter in a mixing bowl until light and fluffy. Mix in the vanilla and powdered sugar. Add the milk slowly, stopping when the icing reaches the consistency you like. Drizzle or spread it over the warm rolls. Store them in an airtight container; if they are not served right away, warm each roll in the microwave for about 15 – 20 seconds.