Cinnamon Rolls

1. In a medium bowl, whisk together 585 g (4 1/2 cups) flour, yeast, salt, and pumpkin pie spice.
2. In the bowl of a stand mixer, whisk the melted butter, sugar, pumpkin, and egg. With the mixture on low speed, using the dough hook, add half of the flour mixture, followed by the milk, and mix until combined. Add the remaining flour mixture and beat on medium speed for 5-7 minutes or until the dough is smooth. It's okay if it's slightly sticky to the touch. If it's super sticky, add up to 65 g (1/2 cup) flour if needed.
3. Scrape the dough from the sides of the bowl and drizzle with a mild oil. Turn the dough so that it is lightly greased on all sides. Loosely cover the bowl and allow the dough to rise in a warm place (75°F/24°C) until doubled in size, about 1 hour.
4. Grease a 13×9-inch baking pan with butter or cooking spray.
5. Turn the dough onto a lightly floured surface and lightly punch down to release some of the gases. Lightly flour the top of the dough and roll it into a 12x18-inch rectangle.
6. For the pumpkin butter filling. In a small bowl, combine the pumpkin and butter (it's okay if it's not completely smooth). Spread the mixture over the dough, leaving a 1/2-inch border along one of the edges. In another small bowl, mix the brown sugar and pumpkin pie spice. Sprinkle the sugar over the butter.
7. Begin with the long edge that has the sugar mixture and roll the dough tightly into a log. Pinch the seam to seal, trim the ends, and slice into 12 rolls. Arrange the rolls in the prepared pan and allow them to rise in a warm place (75°F/24°C) until they are puffed, about 30 minutes.
8. Preheat oven to 350°F/177°C.
9. Bake the cinnamon rolls for about 30 minutes or until the tops are lightly golden brown. Allow the rolls to cool for 15 minutes before frosting.

Maple Cream Cheese Frosting

1. With a mixer, beat the cream cheese and butter on medium-high speed for 2-3 minutes until light and fluffy.
2. On low speed, mix in the powdered sugar until combined. Add the maple syrup and cinnamon, increase the mixer to medium-high, and beat until the frosting is fluffy. Spread onto the warm rolls.