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1. For the dough: First beat the eggs in a small bowl. Then add the warm water and yeast. Stir until dissolved and place in the fridge for ten minutes.
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2. In a large bowl combine dry ingredients (flour through salt) mixing well.
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3. Then using a fork, blend in the butter until mixture resembles coarse crumbs.
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4. Make a well in the center of the dry mixture and add pumpkin puree and egg mixture.
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5. Mix until sticky then knead on a floured surface for two minutes.
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6. Form dough into a ball and place in a greased bowl.
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7. Let dough rise for two hours, then roll it out on a floured surface into a rectangular shape, about 1/2 inch thick.
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8. In a medium sized bowl combine and mix filling ingredients, excluding the butter.
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9. Rub the melted butter on top of the dough leaving a 1-inch border around the edges of the rectangle.
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10. Sprinkle the filling mixture evenly on top of the butter.
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11. Roll the dough up, starting with one long edge, to form a jelly roll.
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12. Cut the roll with a serrated knife or a piece of thread into 1-inch rolls to make 12 rolls.
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13. Place rolls into a greased pan(s), 2 inches apart and let them rise for another 30 minutes or when the rolls double in size. At the end of the rise time, preheat oven to 350u00b0F.
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14. Bake for about 30 minutes at 350 F.
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15. For cream cheese icing mix all together all of the icing ingredients in a bowl and beat until fluffy with an electric mixer.
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16. After the rolls are done and still warm, spread generously with icing. Set rolls aside.
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17. For the syrup: Place water and sugar in saucepan over medium heat, stirring occasionally until the sugar is dissolved.
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18. Add the rest of the ingredients stir until mixed well.
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19. Allow the syrup to simmer for 8 minutes. Don't let it come to a boil! If you need to, lower the heat a bit. After 8 minutes remove pan from heat.
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20. Then strain the syrup into a bowl through a fine mesh sieve once or twice depending on how fine your sieve is.
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21. Let the syrup cool then pour it in a Ziploc bag.
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22. Cut a small hole in one corner of the Ziploc bag and drizzle the syrup over the rolls.
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Pumpkin Spice Syrup recipe originally from: Cheerios and Lattes; Cinnamon Bun recipe adapted from: Domino Sugar; icing recipe originally from: Food.com.
