PUMPKIN CINNAMON ROLLS WITH CREAM CHEESE ICING

Dough:
¼ ounce package yeast
½ cup warm water
½ cup scalded milk
¼ cup sugar
1/3 cup butter, melted
1 teaspoon salt
1 cup canned pumpkin puree
½ teaspoon pumpkin pie spice
¼ teaspoon ground nutmeg
¼ teaspoon ground clove
1 egg
4 – 5 cups all-purpose flour


Filling:
½ cup softened butter, plus more for pan
3/4 cup sugar, plus more for pan
¼ cup brown sugar
2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice

Maple Cream Cheese Icing:
4 ounces of cream cheese, softened
¼ cup of unsalted butter, softened
1 ½ cups confectioner’s sugar
½ teaspoon vanilla
½ teaspoon Mapleine (maple extract)
¼ teaspoon salt

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