In a sauce pan, heat ¼ cup milk to 100-110 degrees. Use a candy thermometer to check.

Pour into the bowl of a stand mixer and add the instant yeast to the warm milk. Let it sit for 5 minutes while you prepare the remaining ingredients.

Meanwhile, in the same sauce pan over medium heat, combine ½ cup water, ½ cup milk and ½ cup flour and whisk until a thick paste forms. Stir constantly for 1-2 min to cook the flour out. Remove from heat.

To the yeast and milk, add sugar, melted butter, egg, pumpkin puree vanilla, salt, pumpkin pie spice and prepared paste. Mix until everything is combined.

Add 3 ¼ cups of bread flour 1 cup at a time and mix to combine. Add the remaining 3 Tbs gradually, only as needed, until the dough is soft, elastic, and slightly tacky but not sticky. Once it’s come together, switch out the paddle for the dough hook and knead for 20 minutes. (this is where having a stand mixer comes in handy!)

Place dough in a lightly greased rectangle dish, cover and put somewhere warm for 45 min - 1 hour to rise. (set your oven to 100 then turn it off and place it in there!) First rise: about 1 hour, or until doubled (check at 45 minutes if you're using a warm rising spot - as soon as its doubled, its ready!)

While the dough is rising, combine the ingredients for the cinnamon filling in a bowl. Use a hand mixer to blend all the ingredients until combined and smooth.

Once dough has doubled in size, roll out onto a floured surface into a rectangle, about 24 x 15. I like to make mine about 25" and then use a pizza cutter to trim it to 24" so the edges are straight.

Spread cinnamon butter mixture on dough reaching all the way to the edges.

Make 2" marks along the 24" side and using a pizza cutter, cut strips from the bottom, to the top. (You should have 12 – 2×15 strips)

Roll each strip tightly and pinch the edge against the roll to seal.

I'm going to be completely honest and say that I don't think this step is necessary. It's very time consuming and kind of messy to take the twine off after baking. The rolls are just as delicious with it but if you really want that pumpkin shape - I'm cheering for you!!

Cut 4 strips of twine about 8 inches long PER cinnamon roll and arrange them in a star (make a cross then an x)

Place a bun upside down on top of the twine and pull opposite ends of the twine up and around the cinnamon roll and tie a knot in the center.

Repeat with all the twine until you have 8 sections on your cinnamon roll. Trim any excess twine.

Flip cinnamon roll back over to the top and place in a large 9×13 greased casserole dish, knot down.

Repeat with the rest of the rolls.

Cover with a kitchen towel and let rise for 45 min - 1 more hour. *see note below for an overnight option!* Second rise: 45 to 60 minutes, until the rolls look puffy and are touching, and a gentle poke springs back slowly.

Preheat your oven to 350F and pour heavy whipping cream on top of rolls.

Bake for 20 minutes and then bump your oven up to 375 for an additional 15-17 or until they are golden brown. (internal temp around 190℉)

While the rolls bake, make your icing by whipping together the butter and cream cheese in a stand mixer or using a hand mixer.

Add vanilla and maple syrup and mix until smooth.

Add powdered sugar ½ cup at a time, mixing in between so it doesn't fly everywhere. Beat until creamy.

Add milk 1 Tbs at a time if needed to reach desired consistency.

Cool cinnamon rolls for about 5 minutes and then (if you used the twine) carefully snip each piece of twine and remove it from the roll. (I had to take each bun out of the dish to do this) Now generously swirl frosting on tops of each bun.

Place a cinnamon stick in the center of each bun if you are making them look like pumpkins and enjoy!