• Whether using instant or active yeast, I always recommend proofing it first. This lets you be sure that it is still good before adding all ingredients and finding out the yeast is dead.

Make the Pumpkin Dough:

• Start by warming ¾ cup whole milk in a heatproof container like a measuring cup in the microwave. It only needs to be warm, so somewhere between 90-110°F / 32-43°C is fine. Stir in a few pinches of sugar and the packet (2 ¼ teaspoons) of yeast you’re using. Set aside for 10-15 minutes until foamy and bubbling.
• While waiting, add 2 cups of all-purpose flour and 2 cups of bread flour into a large bowl and whisk together. Set aside.
• In the bowl of a stand mixer, or a large mixing bowl if making by hand, add ½ cup unsalted butter, ½ cup pumpkin puree, remaining ¼ cup granulated sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon ground nutmeg, 1 large egg, and the yeast mixture once proofed. Mix at medium speed until well combined.
• Switch to the dough hook if using a stand mixer. Begin adding the flour mixture, one cup or so at a time, and mix for a minute or so between each addition. Use a rubber spatula between additions to scrap down the sides and bottom of the bowl. When adding the final cup of flour, add the ¾ teaspoon kosher salt as well.
• Once the final addition of flour has been mixed in, scrape down the sides and bottom one more time, then let the dough knead at low speed for another 5-6 minutes. When the dough is finished, it should be soft and still slightly tacky. When pressed with your finger, it should bounce back slowly. If it seems too sticky, add a teaspoon of flour at a time while mixing. Don’t add too much though as it should be tacky and not completely dry.
• Lightly grease a large bowl and transfer the dough into that bowl. Cover with plastic wrap or a damp kitchen towel and place in a warm environment until doubled in size, about 1-2 hours.

Make the Pumpkin Filling:

• While the dough is rising, make the pumpkin filling for the cinnamon rolls.
• Start by toasting ¾ cup of pecans in a dry pan over medium heat. Shake and toss the pecans occasionally until lightly darkened and you can smell them, about 4-5 minutes. Remove from the heat and allow them to cool. Roughly chop the cooled pecans and reserve up to ¼ cup for a topping later.
• In a small mixing bowl, combine the softened 6 tablespoons unsalted butter, ¾ cup dark brown sugar, ¼ cup pumpkin puree, 1 ½ teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and ½ cup of the chopped, toasted pecans. Mix with a whisk or rubber spatula until the ingredients form a thick paste. Set aside until needed.

Shaping & Filling the Cinnamon Rolls:

• Grease a 13x9 baking dish or pan with butter or nonstick spray and set aside.
• Once doubled in size, punch the dough down and transfer it to a lightly floured work surface. Add a bit more flour to the top of the dough and lightly flour a rolling pin. Begin to gently press and roll the dough into a 13 by 15-inch rectangle.
• If the dough resists being rolled out and keeps pulling back, stop rolling. Lightly cover the dough and let it rest for another 10 minutes, then try again. This lets the gluten relax a bit more.
• Once rolled out, add the reserved filling in chunks around the top of the dough. Looking at the dough with the shorter side facing you, spread the filling evenly across the top, leaving a 1-inch gap at the end farthest from you. This will make sealing the edge easier in a moment.
• Starting from the edge closest to you, begin tightly and evenly rolling the dough away from you. At the end, gently press the blank edge into the dough and keep that section seam side down.
• I like to slightly trim the two ends here, then mark the dough every inch so that you have 12 evenly marked rolls. Use a very sharp knife to slice through the marks you left, then transfer the cinnamon rolls, cut side down, into the prepared baking dish.
• The easiest and prettiest way to cut cinnamon rolls, however, is to use unflavored dental floss. Break off a strand about 18-inches long and slide it under the cinnamon roll log. Pull the floss up and cross the strands over the cutting mark, then pull away from the log. The floss will pull itself through the roll and perfectly cut each slice.
• Once all 12 cinnamon rolls are in the baking dish, cover with plastic wrap or a damp kitchen towel and allow them to rise a second time. This should take about 40-60 more minutes.

Baking & Frosting Cinnamon Rolls:

• While the rolls are rising a second time, preheat your oven to 350°F / 180°C.
• When the cinnamon rolls have roughly doubled again and the oven is ready, uncover the baking dish and place it into the center of the oven. Bake for 18-24 minutes, until the tops and edges are just starting to brown.
• While the pumpkin cinnamon rolls are baking, make the maple cream cheese frosting.
• In a medium mixing bowl, add 4-ounces softened cream cheese and ¼ cup unsalted butter. Using a hand mixer, cream the two together until light and fluffy, about 3-4 minutes.
• Sift 1 ½ cups powdered sugar into the mixture with a ¼ teaspoon kosher salt. Mix again until combined, then pour in ¼ cup maple syrup and continue mixing at medium-high speed until fully combined. The frosting should be thick, but loose enough to spread easily.
• Once the cinnamon rolls are done, let them cool in the pan for about 5 minutes. Spread half of the frosting over them. Since they are hot, the frosting will melt slightly into the rolls, this helps them stay moist. Now let them cool almost completely and spread the remaining frosting on top.
• After frosting the second time, add the reserved pecans on top and a few shakes of ground cinnamon. Both are optional.
• Separate with a spatula and serve slightly warm or at room temperature and enjoy!