Pumpkin Cinnamon Buns

Dough Ingredients: 

• 1¼ cup milk, just above body temp (105°F)
• 2¼ tsp instant dry yeast 
• ¼ cup cane sugar 
• 1 large egg at room temp
• ¼ cup unsalted butter, melted 
• 3½ cups all purpose flour 
• ¾ tsp sea salt 

Filling Ingredients:

• ⅔ cup Wholesome organic sucanat 
• ⅓ cup Farmer's Market organic pumpkin purée
• 1 tbsp ground cinnamon 
• 3 tbsp unsalted butter, melted  

Icing Ingredients:

• 1 package Arla organic cream cheese (200g)
• ½ cup unsalted butter 
• ¼ cup Farmer's Market organic pumpkin purée 
• 1 tsp vanilla extract 
• 1 tsp ground cinnamon 
• ½ tsp ground ginger 
• ½ tsp ground nutmeg 

Instructions:

1. For the icing:

Mix all ingredients together with an electric mixer until combined. Mix on high for 5 minutes.  

2. For the dough:

Measure all the ingredients into a bowl and blend in a stand mixer fitted with the hook attachment, until evenly combined. Once combined, knead for approximately 3 minutes. Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until doubled in size, 90 minutes to 2 hours.

3. For the filling:

Stir the sucanat, pumpkin, and cinnamon together and set aside. Have the melted butter ready.

4. Turn the risen dough onto a lightly floured surface and roll it out into a rectangle about 18x12 inches (46x30 cm). Brush the entire surface of the dough with the melted butter and sprinkle with the pumpkin filling. 

5. Roll and cut into 7 buns and place in a parchment lined 10" spring form pan. Cover with wrap or towel and let rise for an additional hour.

6. Preheat the oven to 350ºF. Uncover the risen sticky buns and bake them for 40-45 minutes until they
are a rich golden brown. 

7. Top with icing. Best served same day they are baked.