Directions

1. Melt the butter into the milk over a medium heat in a saucepan.
2. In a mixing bowl (or a bowl from a stand mixer if you have one) mix the pumpkin, sugar, nutmeg, egg, and yeast together. Slowly add the flour and mix with a dough hook until it makes a nice dough.
3. Set aside in a warm place covered with cling film for 2 hours so the dough can rise.
4. Grease a large tin with spray oil ready for the cinnamon rolls
5. Mix the filling ingredients together ready for spreading.
6. Roll out the dough so it makes a large rectangle and is equally thick throughout. Top with the filling mixture, and then roll into a tight spiral and cut into approx 12 spirals.
7. Place the rolls into the greased tray and cover again with clingfilm to raise for another hour in a warm place.
8. Preheat the oven to 180C
9. Cook for about 22 mins (you can cover the tray for the second half to ensure they don’t get too burnt on the top)
10. Leave to cool whilst making the topping mixture by simply mixing it all together (I also threw mine in the fridge for 10 mins or so because it was very runny in a hot kitchen)
11. Top whilst still warm with the cream cheese maple frosting and enjoooooy!