Instructions

1. In the bowl of your stand mixer fitted with the dough hook add the water, yeast and honey; let bloom for 5 minutes.
2. Next add the oil, flours and salt; mix at medium speed for 3 minutes.
3. Turn the dough into a greased bowl, cover and let rise in a warm spot for 1 hour.
4. Preheat your oven to 350º and spray two standard muffin tins with baking spray.
5. In a bowl mix together the pumpkin purée, sugar and cinnamon.
6. Roll out the dough into a large rectangle and spread the pumpkin mixture evenly over the surface. starting at the long end roll the dough into a log.
7. Cut the log in half and then divide each half into 12 slices.
8. Place one slice in each well of the muffin tin and bake for 25-30 minutes until golden brown. Remove carefully from the oven and cool 5 minutes. I
9. n the bowl of your stand mixer beat the cream cheese and butter until pale, add the vanilla, cinnamon, milk and mix.
10. Add the powdered sugar at low speed and mix until smooth.
11. Spread the frosting over the slightly cooled rolls and serve.