Sweet Monkey

1. Dough: Warm milk to 110°F. Add yeast and let foam for 5-8 min.
2. In a small bowl combine sugars, spices and salt.
3. Using a stand mixer, fitted with paddle attachment, add in the dry ingredients to yeast mixture. Add in the melted butter, pumpkin puree and vanilla extract and stir on low speed. Mix in one egg at a time.
4. Slowly add 1 cup of flour at a time till you get to 4 cups. Mix on low speed till combine and let dough sit for 5 min before switching to hook attachment.
5. With hook attachment slowly add 1/2 cup of flour and beat on medium-high speed till ball forms. If dough is too sticky as you beat you can add remaining 1/2 cup of flour.
6. Put dough in a greased bowl. Place towel over bowl and put in a warm place for 90-120 minutes.
7. Make filling, combine butter, brown sugar, and spices together in a small bowl.
8. Combine crumb ingredients in a small bowl, fork together.
9. Punch dough down. Roll dough out on a floured surface into a long rectangular shape. Spread filling with spatula on top of dough, leaving a rim around edges. Roll dough into a log.
10. Cut 8 large rolls with a sharp knife or twine and place rolls into a lined, greased 9x13 baking dish. Pour 1/2 cup heavy cream over rolls. Sprinkle crumb on top.
11. Bake at 375°F for 20-25 min.
12. Make frosting combine ingredients in a bowl, stir and pour over warm cinnamon rolls.