Pumpkin Cinnamon Rolls w/ Maple Icing

Pumpkin. MAPLE.
enough said.
these were damn good, and the dough can be made the night before.
these + scrambled eggs = heaven.
Christmas morning didn't know what hit it.

PUMPKIN CINNAMON ROLLS
w/ Maple Icing
- 1/2 pack of instant Vanilla pudding
- 1/4 c milk
- 1 c pumpkin puree
- 1 tsp salt
- 1/4 tsp nutmeg
- 1/4 c butter, melted
- 1 egg, beaten
- 1 pckge Yeast
- 1 tbsp sugar
- 1/4 warm water
- 4 c flour
Filling:
- 1/4 c butter, softened
- 1 c brown sugar
- 1-2 tbsp Cinnamon
- Pumpkin Pie Spice (optional)

Whisk together milk and pudding, then add the pumpkin, salt and nutmeg and next the melted butter and the beaten egg - set aside. Next, dissolve the yeast and tablespoon of sugar in the warm water, mix, and let sit 5 minutes until foamy. Combine the yeast and the pumpkin mixtures and then gradually add in the 4 cups of flour. Scoop dough onto a floured surface and knead for 9 minutes, then let sit, covered with plastic wrap in a greased bowl for around 2 hours. (at this point you can stop and let the doughball rise over night)
When doughball has doubled in size, punch it to expell the air, flip onto the counter, and roll it out into an 11 x 18 rectangle. Next, spread the softened butter over the whole thing, leaving a 1 inch margin on the right and the left. Sprinkle the brown sugar, cinnamon and pumpkin pie spice (if using) over the butter, fold the right and left sides inward, and then, starting from the bottom, roll the whole thing up tightly into a log shape, being careful to seal the edges as best you can when finished.
With a serrated knife, bcut off the ends, and then cut the rolls off in 2 inch pieces (should make 7 rolls). Place these rolls in greased baking dishes with enough room to spread out, and brush each one with maple syrup before covering with plastic wrap and allowing to rise for 5 minutes before baking for upwards of 20 minutes.
When rolls are golden brown, and hard to the touch, remove from oven, and let cool for 2 minutes before icing.

MEANWHILE!!!!!!!!!

For the icing; Mix together
- 6 oz cream cheese, softened
with
- 2 tbsp butter
and then add
- 1/4 c pure MAPLE syrup
- 1/4 tsp maple extract
and finally
- 2 c powdered sugar

When the rolls have cooled slightly, drizzle them with icing and serve warm. I reccomend serving the extra frosting on the side, in a bowl, for dipping. Yes...dipping.