• Preheat oven to 350° and spray a 13 x 9 baking dish with non-stick cooking spray. Set aside.

For the dough

• In a large mixing bowl, add in 2 cups of flour, sugar, salt, and yeast.
• In a microwave-safe bowl, add water and cubed butter. Heat in the microwave for 40-45 seconds. It should be warm but not hot.
• Pour warm butter-water mixture into the dry ingredients. Add in the egg and mix until well combined.
• Add 2 more cups of flour to the mixture and mix well. Mixture will be sticky.
• Now, add ½ cup of flour and mix well.
• Knead dough and add ½ cup of flour. Knead dough until it becomes smooth.
• Shape dough into a ball and place back into the bowl. Let rise for 10 minutes or until doubled in size.
• Transfer dough to a well floured surface and shape into a rectangle. Using a rolling pin, roll dough into a 10x15 rectangle.

For the filling

• Spread the butter onto the dough in a thin, even layer.
• Next, spread the pumpkin puree on top of the butter in a thin, even layer.
• Now, sprinkle with brown sugar and spread to cover the entire dough.
• Next, sprinkle it with cinnamon and pumpkin pie spice.
• Roll dough into a log shape and gently squeeze the log together to ensure the dough is tight.
• Using a sharp knife and a sawing motion, cut the log into 1½ inch circles. If dough circles are misshapen from cutting, use your hands to mold back into a circular shape.
• You should have about 8 - 10 rolls, excluding the two end pieces, depending on how big you cut them.
• Place the rolls in a 13x9 baking dish, cover with a towel, and let rise for 1 hour or until doubled in size and taking up the entire baking dish.
• Bake for 25-30 minutes or until cinnamon rolls are golden brown.

For the icing

• In a medium mixing bowl, beat cream cheese and butter together until smooth and there are no lumps.
• Add the powdered sugar, maple syrup, and vanilla. Beat until well mixed and the icing is smooth.
• Spread icing over warm rolls and lightly sprinkle the tops with cinnamon. Best served warm.