Pumpkin Cinnamon Rolls

Dough:
1/4 c. warm water
1 package (2 1/4 t) active dry yeast
1/3 c. warm milk
1 egg beaten
3/4 c. pumpkin puree
1 Tb melted butter
3 1/4 c. flour
1/2 c. b. sugar
1 t. salt
1/2 t. cinnamon (i always add way more)
1/4 t. ground ginger
1/4 t. ground allspice

Filling:
1 stick butter
2/3 c. white sugar
1/4 c. b. sugar
2 t. cinnamon
1/2 t. allspice
1/2 t. ginger
1/4 t. nutmeg
1/8 t. ground cloves (i never have this)

Maple Cream Cheese Frosting:
4 ounces cream cheese
1 stick butter softened
2 t. maple extract (A MUST HAVE)
2-3 c. powdered sugar
i always add a little vanilla

Directions:
Add together the yeast and water. Let sit for 5 mins. Add milk, eggs, pumpkin, butter, 1 1/4 c. flour, b. sugar, salt, cinnamon, ginger, and all spice to yeast mixture. Beat for 2 mins. Gradually add remaining flour a little at a time until dough is stiff enough to knead. Start with 1 1/2 c. and increase if necessary. Turn dough onto floured surface, knead adding flour until smooth and elastic. Put dough into an oiled bowl, cover and rise for 1 hr. Transfer bowl to floured surface and roll into a 16 by 12 rectangle. Spread with the filling. Roll up and cut into 15 rolls. Use floss to cut it will make them look a lot more professional! Cover and let rise for 45 mins or doubled. Bake at 375 for about 20-30 mins till golden. For frosting blend all till smooth add to cooled cinnamon rolls.