First, in the bowl of a stand mixer, mix 2 ½ cups flour, sugar, salt, and yeast until well combined. Start with less flour and add more as needed. Go ahead and pull the cream cheese and butter out of your fridge to soften.
Next, use a separate microwave safe bowl to heat the water, milk, and butter until just warm (about 110-115 degrees). Add the liquid to the dry ingredients along with the egg.
½ cup water, ¼ cup whole milk, 3 tablespoons unsalted butter, 1 large egg
Then, use the dough hook to continue to mix the ingredients on low until a smooth, elastic dough forms. If the dough is sticky or tacky, add additional flour ¼ cup at a time until it pulls away from the sides of the bowl. Continue to mix for 5-6 minutes.
Last, remove the dough from the bowl, and place onto a well-floured surface. Use a rolling pin to roll the dough into a rectangle approximately 16 inches wide to 10 inches long.
Filling
First, combine all the filling ingredients in a medium bowl, and stir to combine.
1 cup canned pumpkin purée, ½ cup light brown sugar, 2 teaspoons pumpkin pie spice, 2 teaspoons pure vanilla extract
Next, use a spoon or spatula to spread the filling onto the rectangular dough.
After that, beginning with the long side of the rectangle, tightly roll the dough, so the pumpkin filling is on the inside.
Now, cut the rolled dough into 12 even pieces.
Once the rolls are cut, place the cinnamon rolls into a greased 9 x 13-inch baking dish.
Afterwards, place rolls in a warm, draft-free place and allow to rise until doubled in size. While they rise, preheat oven to 350 degrees.
Then, place rolls in the oven and bake for 25 minutes until golden brown.
Last, remove from oven and cool completely before frosting.
Frosting
First, use a hand or stand mixer to combine cream cheese, powdered sugar, butter, vanilla extract, maple extract, and milk. Begin by using 1 tablespoon of milk at a time until desired thickness is reached.
Next, pour the frosting over cooled cinnamon rolls.
Finally, store cinnamon rolls in the refrigerator for 3-4 days.
Notes
The calories listed are an approximation based on the ingredients and a serving size one 1 pumpkin pie cinnamon roll. Actual calories will vary. The rolls can be stored in your fridge in a sealed container for up to 3-days.