1. In the bowl of a stand mixer fitted with the dough hook attachment, add instant yeast, warm milk, warm water, and sugar. Allow the mixture to sit for 2-3 minutes, while you measure the remaining ingredients. This step is not necessary as it is instant yeast, but I like to ensure the yeast is working. The mixture should be frothy on the surface and have a yeast smell to it. This means the yeast is active.

Add in the flour, pumpkin, spices, butter, and salt.

Knead the mixture on medium-low speed for 5 minutes.

2. Transfer the dough to a lightly greased bowl. Spray the top of the dough with nonstick spray and cover with plastic wrap.

Allow to rise in a warm place for 1 ½ hours.

3. Punch dough down and turn out onto lightly greased surface. Divide the dough into 10 roughly equal pieces.

Working with one piece at a time, while the other pieces are covered with plastic wrap, roll into a 12×10 inch rectangle. Spread softened butter over the rectangle.

Roll a second piece of dough into a 12×10 inch rectangle. Place on top of the buttered rectangle. It’s okay if it doesn’t match up perfectly. You can gently stretch the dough to fit the rectangle. Spread softened butter on top of the second piece of dough.

Repeat with remaining pieces of dough. Do not spread butter on the top piece of dough.

4. Transfer the stacked dough rectangle to a piece of parchment paper. Cover with plastic wrap. Place in freezer for 20 minutes.

5. Remove the dough from the freezer. Remove the dough from the parchment paper and place on a lightly greased countertop.

6. Roll the dough rectangle into a 24×12 inch rectangle. I find it easiest in the beginning of rolling to roll one side, then flip over and roll the other side. I do not do this toward the end as the layers are thinner, and have a tendency to rip.

7. Make the cinnamon sugar layer. In a medium sized bowl, add semi-melted butter, spices and sugar. Stir to combine.

8. Shape the rolls. Spread the cinnamon sugar mixture on top of the dough, spreading all the way to the edges.

Roll up the dough, starting at the short end, into a log.

9. Cut into 9 cinnamon rolls (for large rolls, or you may cut into 12 rolls to make smaller rolls. Cut the dough using a piece of unflavored dental floss. This is the best thing to use to maintain the delicate layers. Place a piece of floss underneath the log, then wrap around the log. Cross the two ends on top and pull to cut through the dough. You will be able to see the delicate layers.

10. Place the cinnamon rolls on a parchment paper lined baking sheet. Cover with plastic wrap.

Allow the rolls to rise for 20 minutes.

11. Preheat oven to 350F.

12. Make the extra cinnamon sugar for on top of the rolls. In a medium sized bowl, stir together the softened butter, brown sugar and spices. Place roughly a small scoop on top of each cinnamon roll.

13. Bake the cinnamon rolls. Bake the cinnamon rolls in preheated oven for 25-30 minutes. The cinnamon rolls will be a light golden brown color on top when they are done.

14. Make the icing. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese (or butter) with the powdered sugar and vanilla extract until smooth and creamy. Spread on top of the warm cinnamon rolls. Serve and enjoy!