Pumpkin Cinnamon Rolls — Pancakes and Biscotti

Ingredients

• 1/3 cup (80ml) whole milk
• 3 Tablespoons (42g) unsalted butter
• 1/2 cup (115g) canned pumpkin
• 1/3 cup (65g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla extract
• 1 large egg
• 2 and 1/4 teaspoons (7g) instant or active dry yeast
• 2 and 2/3 cups (335g) all-purpose flour, plus more as needed for hands and work surface
• 6 tablespoons (86g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• A tiny pinch of salt
• 4 ounces (112g) full-fat cream cheese, softened to room temperature
• 3 tablespoons (45ml) pure maple syrup
• 1 tablespoons (15ml) milk or cream
• 2/3 cup (80g) confectioners’ sugar, sifted
• 1/4 teaspoon cinnamon
• A pinch of salt