Pumpkin Maple Rolls

I am such a sucker for cinnamon rolls. I really need to learn how to make them. Mine just never seem to turn out right. They taste good, I just wish they looked more pretty, they either rise too much or not enough. Practice makes perfect right. Anyway, these are so delicious and just have that comfort food feel!!

Dough Filling
2 1/4 t yeast
1/4 t granulated sugar
½ cup warm water
½ cup warm milk
1/4 cup melted butter
2/3 cup granulated sugar
1 t salt
3/4 cup pumpkin puree
5-6 cups all purpose flour
3 T milk
2 T butter, melted
1/4 cup maple syrup
3/4 cup packed brown sugar
2 T cinnamon
½ t nutmeg (optional)
Glaze
2 cups powdered sugar
1/4 t vanilla extract
3/4 t maple extract
3 T milk

In large bowl, sprinkle yeast and 1/4 teaspoon sugar over warm water. Wait 5-10 minutes. After yeast has foamed, stir in milk, butter, sugar, salt, pumpkin puree, and half the flour. Stir in flour by ½ cup increments. When you can no longer stir, remove dough to board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel and let dough rise for 1-2 hours or until doubled in size. Grease 1-9×13 pan and 1 pie plate or 8×8 square dish. In a small bowl, stir maple syrup and butter together. Punch down dough and remove to a clean, lightly greased board. Roll dough out to be 24×12 inch rectangle. Pour butter and maple syrup mixture over rolled dough and spread out to moisten entire surface. Sprinkle brown sugar, cinnamon and nutmeg over top dough and press down lightly. Roll dough up lengthwise. Pinch edges of dough together. Using a sharp knife, cut entire log to get 16. Place rolls in prepared pans. Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don’t over bake). While rolls are baking, whip powdered sugar, vanilla, maple extract, and milk together until smooth. Drizzle over hot rolls and serve warm.