Pumpkin Cinnamon Rolls

INGREDIENTS

1 cup

canned pumpkin or squash

large eggs

2 tbsp

to 1/4 cup lukewarm water*

1/4 cup

soft butter

2 1/2 cups

unbleached all-purpose flour

1 3/4 cups

King Arthur White Whole Wheat Flour

1/4 cup

nonfat dry milk

1 tbsp

pumpkin pie spice

3 tbsp

brown sugar, light or dark

1 1/2 tsp

salt

2 tsp

Red Star Quick Rise Yeast or instant yeast

3 tbsp

unsalted butter, melted

2/3 cup

light brown sugar, packed

1 tbsp

pumpkin pie spice

1/2 cup

chopped pecans

4 oz

cream cheese, softened

4 tbsp

unsalted butter, softened

1/4 cup

pure maple syrup (I used Grade A)

1/2 cup

confectioners’ sugar, sifted (see recipe notes)

1/2 tsp

pumpkin pie spice