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1
In a small bowl add warm water and sprinkle the yeast over the top. Set aside to proof, about 10 minutes.
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2
In a large mixing bowl add proofed yeast, milk, butter, egg, pumpkin puree, flour, sugar, salt, cinnamon, ginger, nutmeg and cloves. Using a dough hook attachment mix on low for about 5 minutes until dough is combined and pulls away from the sides of the bowl.
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3
Place dough in a large greased bowl and cover with plastic wrap. Let it rise until doubled in size for an hour.
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4
Generously grease two 8-inch cake pans. In a small bowl stir together brown sugar and cinnamon (for the filling). Set the bowl aside.
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5
Punch down dough and place it on a well floured surface. Roll out dough to a 20 x 14 inch rectangle. Spread top of dough with the softened butter and sprinkle with brown sugar and cinnamon mixture. Starting on the longer side, roll dough into a tight log. With a sharp knife cut eighteen 1-inch slices and place 9 slices into each cake pan (cut side facing up). Cover pans with plastic wrap and let the rolls rise for another hour.
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6
Preheat oven to 350 F. Bake for about 25 minutes until golden brown. Cool on a wire rack.
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7
While rolls are baking, add cream cheese, confectioners' sugar and milk to a large bowl and beat with an electric mixer until creamy. Stir in maple syrup. Drizzle glaze over warm rolls.
