Pumpkin Cinnamon Rolls

Via http://smittenkitchen.com/blog/2012/10/pumpkin-cinnamon-rolls/

Dough

• 4 tablespoons (85 grams) unsalted butter, to be divided
• 1/2 cup (120 ml, 124 g) whole milk, warmed (but not over 116 degrees)
• 2 1/4 teaspoons active dry yeast (from 1 .25-ounce or 7 gram envelope yeast)
• 3 1/2 cups (440 grams) all-purpose flour, plus extra for rolling out
• 1/4 cup (packed) (50 grams) light or dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 teaspoon (6 grams) table salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/8 teaspoon ground cardamom (optional)
• 1/4 teaspoon ground ginger
• 2/3 cups (160 grams) pumpkin puree, canned or homemade
• 1 large egg
• Oil for coating rising bowl

1. Melt butter
2. Combine warm milk and yeast, let sit for 5 minutes (measure sugars and flour into mixing bowl while waiting)
3. Combine everything in mixing bowl and mix using bread hook for 7 minutes
4. Place in oiled bowl and let rise for 1 hour

Filling

• 3/4 cup (packed, 145 grams) light or dark brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1/8 teaspoon table salt
• 2 teaspoons (5 grams) ground cinnamon

1. Combine all and mix together
2. Spread dough out to 11x16 (it will be about 3/4 inch thick)
3. Sprinkle 2/3 filling on dough and roll
4. Cut into 1 inch rolls and place in 2 buttered cake pans
5. Sprinkle remaining filling on top.
6. Bake at 350F for 30 minutes. They can be place in the fridge overnight before baking.

Glaze

Butter cream frosting with a little cinnamon

1. Spread over buns when they come out of the oven
2. Enjoy