Natasha’s pumpkin spice cinnamon roll recipe

Cream cheese frosting:

125g cream cheese 
60 g browned and cooled Clover butter 
1 tablespoon maple syrup 
1 teaspoons vanilla or maple extract 
3 cups icing sugar 

Caramel sauce:

1/2 cup maple syrup 
45g Clover butter 
1/4 cup dark brown sugar 
30ml Clover cream 
Pinch of flaky salt 

Method:

1. Warm milk and add yeast to activate. Mix the rest of the dry ingredients and weigh out all dry in mixing bowl. Make a well in the centre and add the dry to the wet and mix on medium to low speed for 6 minutes till soft dough forms. Wrap and prove in warm place till dough doubles.

    

2. For the filling, let butter come to room temp and mix with pumpkin spice and sugar, spread evenly on the dough once it has proved and is rolled out to about 5mm.Roll up the dough and cut 3.5 cm pieces with a sharp knife. Put in a baking tray and prove again for 30 mins.

    

3. Caramel sauce-in a saucepan add maple syrup and sugar, bring to a boil, add cream and finish off with butter and a pinch of salt, set aside in a container. Drizzle over the buns when it is baked.

    

4. Brown butter cream cheese- brown butter in a saucepan, put in a bowl and refrigerate till it reaches room temperature consistency, cream that with cream cheese till fluffy, incorporate icing sugar and a tbsp of maple for extra flavour. Spread over buns once they out of the oven.

    

5. Enjoy!