Pumpkin cinnamon rolls

Mix four cups of sifted all-purpose flour, half a cup of sugar, two and a half teaspoons of pumpkin pie spice, a pinch of salt and a tablespoon of instant yeast.

Add half a cup of pure pumpkin, two room temperature eggs, six tablespoons of melted butter, two teaspoons of vanilla extract, a teaspoon of pumpkin pie spice extract and milk.

Mix on medium for 10 minutes, until the dough is sticky but nice and elastic.

Shape into a ball, transfer to a greased bowl, grease the top, cover with plastic wrap and a kitchen towel and leave in a warm spot until doubled in size.

Punch the risen dough down to relieve the air and turn it out onto a clean countertop.

Stretch and roll the dough out to about a quarter inch thick.

Spread one stick of room temperature butter evenly over the dough.

Mix a cup and a half of brown sugar with a tablespoon of cinnamon and two tablespoons of pumpkin pie spice, sprinkle it evenly over the butter and press it down.

Roll the dough up lengthways, trim the ends, cut in the middle and divide into eight pieces.

Transfer to a greased baking dish, cover with plastic wrap and a kitchen towel and let them double in size again.

Bake at 350 degrees for 20 to 25 minutes.

Glaze: mix 4 ounces of room temperature cream cheese with 4 tablespoons of room temperature butter, a teaspoon of maple extract, a little pumpkin pie spice extract and half a cup of powdered sugar.

Wait about 10 minutes after the rolls come out, then spread the glaze.