pumpkin cinnamon rolls

INGREDIENTS

• 6 tablespoons (85 grams) unsalted butter, to be divided
• 1/2 cup (120 ml) 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
• 1 large egg
• Oil for coating rising bowl
• 3/4 cup (packed, 145 grams) light or dark brown sugar
• 1/8 teaspoon table salt
• 2 teaspoons (5 grams) ground cinnamon
• 4 ounces (115 grams) cream cheese, softened
• 2 tablespoons (30 ml) milk or buttermilk
• 2 cups (240 grams) powdered sugar, sifted
• Few drops vanilla extract (optional)
• 15 minutes before you’re ready to bake them, heat the oven to 350°F. Meanwhile, you can make the glaze. Beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk until you get the consistency you’re looking for,