Sweet Dough

1. Combine milk, sugar, salt, and butter in a small saucepan. heat over low heat until the butter and sugar dissolve. Cool to lukewarm.
2. Dissolve yeast in warm water in a warmed bowl. Add milk mixture, eggs, pumpkin pie spice and 5 cups of flour. Beat with a dough hook on speed 2 for 3 minutes.
3. Continuing at speed 2, add the rest of the flour, 1/2 cup at a time, until the dough clings to the hook and cleans the sides of the bowl. Knead on speed 2 for 5 more minutes.
4. Place dough in a greased bowl. Cover and let rise in a warm place until it's doubled in size (about 1 hour).
5. After 1 hour, punch the dough down and shape into a 10 x 30 x 1 inch rectangle.

Cinnamon Pumpkin Butter Filling

1. Place brown sugar, sugar, butter, flour and pumpkin spice in a mixer bowl. Mix with a flat beater on speed 2 for 1 minute.
2. Spread the cinnamon sugar filling evenly over the dough. Then spread a layer of the pumpkin butter over the cinnamon sugar mixture. Roll the dough tightly from long side to form a 30 inch roll, pinching seams together. Cut into 18 1 1/2 inch slices.
3. Place rolls in a greased cake pans, cover and let rise in a warm space for 1 hour.
4. Bake at 350 F for about 20 minutes.

Pumpkin Spice Cream Cheese Icing

1. In a stand mixing bowl, mix cream cheese, butter, powdered sugar, pumpkin pie spice and vanilla until it's completely combined.
2. Once the rolls have cooled for 5 minutes, smear the icing over the top.
3. Enjoy with a cappuccino or hot cup of tea.