Pumpkin Cinnamon Rolls with Powdered Sugar

Instructions:

1. Activate Yeast: Combine warm milk and water with a pinch of sugar and the yeast. Let sit for 5-10 minutes until foamy.
2. Mix Base: In the mixer bowl, cream the softened butter, brown sugar, and pumpkin puree until smooth. Add the egg and vanilla.
3. Combine: Gradually add the flour, salt, and spices. Pour in the yeast mixture.
4. The Knead: Use the dough hook on medium-low speed for 5-7 minutes until the dough is tacky but pulls away from the sides of the bowl.
5. First Proof: Place the dough in a greased bowl, cover with a damp cloth, and let rise for 1.5 to 2 hours until doubled in size.
6. Fill and Shape: Roll out the dough into a rectangle. Spread the softened butter over the surface, then sprinkle with brown sugar, cinnamon, and pumpkin pie spice. Roll tightly into a log and slice into 12 equal rolls.
7. Second Proof: Place rolls in a 9x13 inch baking pan and let rise for another 30-60 minutes.
8. Bake: Bake for 20 minutes or until golden brown.
9. Glaze: Whisk together powdered sugar, heavy cream, vanilla, and salt. Pour over warm rolls.