Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting - My Home Made Recipe

Ingredients

• 3/4 cup (180 ml) whole milk, warmed to 105-110°F
• 2 1/4 teaspoons active dry yeast
• 1/4 cup (50 g) packed brown sugar, divided
• 1/2 cup (120 g) pumpkin puree
• 1 large egg, room temperature
• 4 tablespoons (56 g) unsalted butter, melted and cooled
• 3 1/2 cups (440 g) all-purpose flour, plus more as needed
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon fine salt
• 4 tablespoons (56 g) unsalted butter, very soft
• 2/3 cup (135 g) packed brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• Pinch of fine salt
• 4 oz (115 g) cream cheese, softened
• 2 tablespoons (28 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk, as needed