Not-Your-Grandma’s Pumpkin Rolls

1. Combine milk and flour in a small saucepan and whisk over medium heat until thick and paste-like. Remove from heat and cool for 10 minutes.

2. Place Tangzhong in stand mixer. Add all dough ingredients except butter and mix to combine.

3. Knead dough on low speed with a dough hook until it passes the windowpane test (12-15 minutes).

4. Add butter in stages, mixing on low until fully incorporated.

5. Shape dough into a ball, place in greased bowl, and let rise for 1.5 hours until doubled.

6. Cook pumpkin purée in a skillet over medium heat for 8-10 minutes until reduced. Cool.

7. Beat butter and brown sugar until smooth. Add pumpkin, spices, vanilla, and salt. Beat until smooth.

8. Grease a baking dish. Roll out dough on floured surface to 12x14 inches. Spread pumpkin filling evenly.

9. Roll dough into a log and cut into 8-10 rolls. Place in pan and let rise for 45-60 minutes.

10. Combine icing ingredients in a mixer and beat until smooth.

11. Preheat oven to 350°F and bake rolls for 25-30 minutes until slightly colored.

12. Cool rolls slightly before frosting.