Instructions

1. To the bowl of a stand mixer fitted with the whisk attachment, add the warm milk, dry active yeast, and granulated sugar. Whisk to combine, and let rest at room temperature for 5 minutes to activate the yeast. After 5 minutes, the yeast should be foamy and bubbly on top.
2. Add the eggs and pumpkin puree to the bowl, and whisk to combine until the pumpkin is fully incorporated.
3. In a separate medium bowl, combine the unbleached all purpose flour, ground ginger, cloves, and kosher salt. Whisk to combine.
4. Swap out the whisk attachment with the dough hook. With the mixer on low speed, slowly add the flour mixture to the bowl. Stop the mixer to scrape the bottom of the bowl with a rubber spatula to reach any flour that is stuck on the bottom of the bowl. Knead until all of the flour is incorporated, then for another 5-7 minutes. With the mixer on low, add the Kerrygold Salted Butter to the bowl, 1 tablespoon at a time until fully combined. The dough should be very soft and tacky. Cover the bowl with plastic wrap, and let proof at room temperature for about 1 hour, then place the bowl in the fridge for another 30-45 minutes or until doubled in size. This will help the soft dough firm up.
5. Meanwhile, make the filling. In a medium mixing bowl, use a wooden spoon to combine the softened butter, brown sugar, ground cinnamon, ground ginger, cloves, and kosher salt to form a paste.
6. Line a 9×13 baking pan with parchment paper. Set aside. Lightly flour a large work surface, and pour the risen dough out onto the work surface. Dust the top of the dough with flour, and roll out into a large rectangle, 12×18 inches.
7. Use a small offset spatula to smooth the cinnamon brown sugar filling over the dough into an even layer. With the long edge facing you, roll the dough up into a tight log. Use a serrated knife, or plain dental floss, to trim off the edges, and then cut 12 1-inch rolls.
8. Place the rolls, cut side up, into the prepared baking pan. Cover the pan with a clean dish towel, and let the rolls proof at room temperature for 1 hour, or until puffy and almost doubled in size.
9. Preheat the oven to 375 degrees F. Bake the cinnamon rolls for 25 minutes until deeply golden brown. Make the glaze: In a small bowl, combine the softened cream cheese, butter, maple syrup, vanilla extract, and kosher salt until smooth.
10. Allow the rolls to cool for 10 minutes, then generously spread the glaze over the tops of the rolls. Serve warm.