Pumpkin Cinnamon Rolls

3 1/2 C. flour
1/4 C. sugar
1 1/2 tsp. sea salt
3/4 C. milk
1 egg
1 C. pumpkin puree
4 Tbls. butter
2 1/4 tsp, instant yeast + 1/3 C. warm water + 1 tsp. honey
1 C. heavy cream

FILLING
1/2 C. brown sugar
2 tsp. ground cinnamon
4 Tbls. butter, melted for brushing dough

FROSTING
1/4 C. maple syrup
2 C. Powdered Sugar
2 oz. cream cheese, softened
1/2 C. milk

Warm milk and butter for about 2 minutes in the microwave, let cool slightly.  In a mixing bowl combine warm milk, sugar, yeast, egg, and pumpkin.  Mix well.  Add flour and salt.  Using a Kitchen aid with dough hood knead 5-8 minutes until dough becomes smooth and elastic.  Place dough in a large, buttered bowl, cover with plastic and a towel and let rise at room temperature until doubled.  Preheat oven to 350*. Butter a 9*13 pan, on a lightly floured surface roll dough into a 14*12-inch rectangle.  Brush with melted butter.  Mix cinnamon, sugar, sprinkle evenly over dough.  Roll tightly from the long side, then cut into 9 even rolls. Place rolls in buttered dish. Cover with plastic wrap and let double again.  Pour the heavy cream around the rolls right before baking.  Bake for 35 minutes, or until golden.  Remove from oven and let cool slightly.  Make frosting by whisking together maple syrup, powdered sugar, cream cheese and milk until smooth.  Spread on top and enjoy.