Pumpkin Cinnamon Rolls

up tightly. Using a very sharp knife cut into 1012 even rolls. Arrange rolls in the prepared pan.
2nd Rise Cover the rolls tightly and allow to rise until doubled in size about 1 hour. Or use the overnight option below.
Preheat oven to 350F 177C.
Bake rolls for about 2228 minutes or until they are lightly browned on top. After about 15 minutes tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly. Remove pan from the oven and place pan on a wire rack for about 10 minutes as you make the icing.
Make the icing Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the confectioners sugar and cinnamon if using and beat on medium speed until creamy. Spread on warm cinnamon rolls.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.