Pumpkin Olive Oil Cinnamon Rolls

Warm milk to about 110 degrees F. You can do this using a small pot over medium/low heat or the microwave for about 40 seconds

In a bowl of an electric mixer, add the milk, sugar and yeast

Stir in pumpkin puree, room temperature egg, melted butter and olive oil

Whisk together until smooth and combined

Add in flours ( reserving ¼ cup of bread flour) pumpkin pie spice and salt and mix together till a dough starts to form

Using the dough hook of the mixer, mix on low speed for about 8 minutes

The dough should be a bit sticky, dump out onto a lightly floured surface ( using the reserved bread flour) sprinkle with a bit more flour and knead by hand for another minute

Place dough ball into a lightly oiled big bowl

Cover with plastic wrap and a towel

Let the dough rise for 1 hour until it’s doubled in size *this can take a bit longer depending on the temperature and humidity of your home*

Transfer dough to a floured surface, and roll out into a 14x16 inch rectangle

Spread the dough with the softened butter, and top that with the brown sugar and cinnamon mix, press it into the butter

Starting from the shorter end of the rectangle, start tightly rolling up the dough into a cylinder

Cut into 1 inch sections with a serrated knife (bread knife!) to get 12 rolls

Place the rolls into buttered Staub pumpkin dishes, and the rest into a buttered pan

Cover and let the rolls rise again for another 30 min - an hour until puffy and risen

Preheat oven to 350 degrees F

Uncover the cinnamon rolls and bake in the preheated oven for about 20-23 minutes or until slightly golden

Allow to cool for 10 minutes while you make the frosting

Cream together room temperature cream cheese, sifted powdered sugar, maple syrup, olive oil, sea salt and cinnamon until smooth and creamy * use a hand mixer for best consistency!

Spread all over cinnamon rolls and serve