Pumpkin Cinnamon Rolls

Melt your butter, and if you're melting it in a saucepan, you might as well brown it for extra flavor.

Combine your warmed milk and yeast in a small bowl and set aside. After five to seven minutes, it should be a bit foamy.

In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup of your melted/browned butter and stir to combine.

Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.

Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.

Line the bottom of two 9-inch round cake pans with parchment paper and butter the sides of the pan and the paper.

Scoop dough onto a very well-floured surface and flour the top of it well. Roll the dough to an approximately 16x11-inch rectangle.

Brush reserved melted/browned butter over dough. Stir together remaining filling ingredients and sprinkle mixture evenly over dough.

Starting on a longer side, roll the dough into a tight spiral. Use a sharp serrated knife to gently saw your log into approximately 1-inch sections.

Divide buns between two prepared pans. Cover each pan with plastic wrap and let rise for another 45 minutes.

If doing this ahead, place in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.

Preheat the oven to 350°F.

For the glaze, beat your cream cheese until it is light and fluffy. Add powdered sugar and vanilla. Drizzle in milk to desired consistency.

Remove plastic and bake buns for 25 minutes, until puffed and golden.

Transfer pans to wire cooling racks and drizzle/schmear with cream cheese glaze.