Pumpkin Cinnamon Roll Cake

For pumpkin dough: Add milk, butter, and sugar to a small pot; mix and warm up over medium heat just until butter melts. Add the flour, yeast, pumpkin puree, salt, egg and orange food color into a standing mixer’s bowl. Mix on lowest speed with hook attachment just until combined. Pour in the melted butter/milk/sugar mixture in a slow thin stream while the mixer is going on low speed. Increase the speed to medium-high and knead for 10 minutes. Warm up the oven to 175 F, then turn it off. Transfer the dough into a separate greased bowl; cover with kitchen plastic and allow to rise in the warm oven for 2 hours.

To make the filling: whisk together the butter, sugars and cinnamon; set aside.

To make the frosting: whip the cream cheese and butter in a stand mixer fitted with the paddle attachment for 5 minutes. Reduce the mixer's speed to lowest and add vanilla, salt, powdered sugar, and purple food coloring. Mix until combined.

Once the dough has proofed, roll it to a 1/4" thick rectangle. Spread the filling evenly. Starting from the shorter end, roll the dough into a tight log. Slice into 1" pieces using a thread and tightly arrange in a greased pan; cover with plastic, and place into warm oven for 30 minutes to rise.

Bake on 350F on the middle rack for 15-18 minutes. Spread the cream cheese frosting while the rolls are still warm. Enjoy!🎃