REDUCED PUMPKIN PUREE

1. Place the pumpkin into a medium saucepan. Cook over medium heat, stirring constantly, for 4-5 minutes until reduced slightly. Set aside to cool. Store in an airtight container until ready to use.

PUMPKIN BRIOCHE

1. In a small bowl, combine the yeast, milk and 2 Tbsp of the sugar. Mix well, and leave to sit for 10-15 minutes, or until foamy.
2. In the bowl of a stand mixer fitted with the dough hook, combine the remaining 2 Tbsp sugar, flour, salt, cinnamon, and cardamom. Mix briefly to combine. Add the reduced pumpkin puree, eggs, vanilla, and foamy yeast mixture to the bowl. Mix on low for 2-3 minutes, until the dough is starting to come together. It may look slightly dry but do not worry - it will mix together nicely in the next steps. Increase the mixer speed to medium, and mix for another 5 minutes, until the dough is soft and smooth.
3. Reduce the mixer speed to low, and add the butter a little at a time, waiting until it is fully incorporated into the dough before adding the next piece. This process should take 3-4 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for a further 5 minutes, until the dough is very soft and smooth.
4. Transfer to an oiled bowl, and cover tightly with plastic wrap. Place in the fridge for a minimum of 3 hours and up to overnight. Alternatively the first rise can be done at room temperature.

ASSEMBLY AND BAKING

1. Line a baking dish (9”x13” or 23cm x 33cm) with parchment paper. In a small bowl, combine the butter, brown sugar, reduced pumpkin puree, cinnamon, cardamom, and salt. Mix to combine.
2. Turn the dough out onto a lightly floured surface, and roll into a rectangle that is 24” x 16” (60cm x 40cm), squaring off the edges often as you roll. Spread with the filling mixture, ensuring the filling is spread evenly over the surface.
3. Starting with a long side, roll up into a tight spiral. Cut the log into two pieces and place them side by side on a sheet pan lined with parchment paper and lightly sprayed with cooking spray. Lightly cover the dough logs with plastic wrap, and transfer to the freezer for 20 minutes in order to firm up slightly (this helps give a neater cut, you can skip this if your dough was chilled).
4. Once the dough logs have chilled, remove from the freezer. Using a sharp knife, slice each log into 6 equal pieces (I like to use a ruler), and arrange on the prepared baking sheet or baking dish, evenly spacing between.
5. Lightly cover the pan with plastic wrap, and leave to rise for 45 minutes to an hour, or until puffy, and a small indentation is left when poked gently with your finger.
6. While the rolls are rising, preheat the oven to 350°f / 180°c.
7. Bake the rolls for 35 to 40 minutes, or until deeply golden brown. Remove from the oven and allow to stand for 15 minutes or so before icing with the Coffee Maple Cream Cheese Icing.

COFFEE MAPLE CREAM CHEESE ICING

1. Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined. Add in the powdered sugar, maple syrup, espresso powder, salt, and vanilla bean paste, and whip until light and fluffy.
2. Spread onto the cinnamon rolls while they are still slightly warm.
3. Store leftover cinnamon rolls in an airtight container at room temperature. Rewarm in the microwave before serving.