INGREDIENTS
1 tube crescent rolls
6 oz. softened cream cheese
1/2 cup 100% pure pumpkin (not pie filling)
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of ground cloves
1 teaspoon vanilla
2 tablespoons unbleached flour

FOR THE GLAZE
2 oz. cream cheese
1/2 cup powdered sugar
2 tablespoon milk

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a medium bowl, mix together cream cheese, pumpkin, sugar, spices, flour and vanilla. Set aside.
3. Pop open crescent roll dough and unroll on an ungreased baking sheet, lined with parchment paper, leaving crescents in rectangles. Press edges together to even out edges and seal any holes.
4. Cut 3/4 inch diagonal strips up each side of the dough.
5. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Fold the dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
6. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
7. Once danish has cooled, remove to serving platter.
8. In a small bowl, mix together powdered sugar, cream cheese, and milk to create icing. You may need to add more cream to get the desired consistency.
9. Drizzle icing over danish. Cut into pieces and serve.

Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Yield: 12 cinnamon rolls

DOUGH INGREDIENTS
1 cup warm milk - not hot
1/4 cup butter (or olive oil)
3 1/2 cups all-purpose flour, divided
1/4 cup granulated sugar
1 Tbsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground clove
1/2 tsp. salt
1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
1 egg

PUMPKIN FILLING INGREDIENTS
1/3 cup pumpkin puree (not pie filling)
1 Tbsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground clove
1/3 cup granulated sugar
1/3 cup packed brown sugar
2 Tbsp. ground cinnamon
4 Tbsp. butter, (completely) softened

ICING INGREDIENTS
1/4 cup butter, softened
1 tsp vanilla
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)

DOUGH DIRECTIONS
Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In the bowl of a stand mixer fitted with the dough hook, mix together 3 cups of the flour, sugar, spices, yeast and salt until combined.

Slowly add milk, melted butter, and egg to the flour mixture. Mix on medium-low speed until dough forms a ball and pulls away from the sides of the bowl. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the bowl with a damp towel and let rest for 10 minutes.

FILLING DIRECTIONS
Meanwhile, make your pumpkin filling. In a small sauce pan combine pumpkin and spices for the filling. Stir on medium heat for about 5 minutes. This will help concentrate the pumpkins flavors and evaporate the excess moisture in the pumpkin puree. Remove from heat and place mixture in a small bowl to help it cool down a bit before spreading on dough.

BACK TO DOUGH DIRECTIONS
Once the dough is rested, turn it out onto a floured work surface. Roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Using a knife or pastry spatula, spread the softened butter out evenly over the entire surface of the dough. On top of that, spread the pumpkin mixture and then sprinkle evenly with the cinnamon and sugars.

Beginning at the long edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Cut the dough into 12 equal pieces. I use a 12 slot muffin tin, but these will fit nicely in a pie pan as well. Place each of the cut cinnamon rolls into a greased muffin tin or a greased pie plate. Cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes.

While the dough is rising, make the icing.

When the rolls have risen, uncover the dish, place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Slater with your icing and serve.

ICING DIRECTIONS
Whisk together butter, vanilla and powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin. If the icing is too thin, add a tablespoon or two of powdered sugar to thicken.

INGREDIENTS
1 (15-oz.) can pumpkin puree
2 c. whole milk
2 c. heavy cream
1 c. packed brown sugar (or if you want to make this sugar free add 1.5 c. of 1-to-1 sugar substitute)
6 large egg yolks
1 tsp. pure vanilla extract
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. kosher salt

DIRECTIONS

1. Before I start making any ice cream base I make sure that my bowl from my ice cream maker is in the freezer and has been in the freezer for at least 24 hours.
   
2. In a medium saucepan over medium heat, whisk together pumpkin puree, milk, and cream. Stir continually until mixture begins to boil, remove from heat and set aside. 
3. In a large bowl, whisk sugar (or sugar substitute) and egg yolks until pale and thick ribbons form, 3 to 4 minutes. Whisking constantly, gradually add about half of hot pumpkin mixture to eggs, one ladle at a time, to warm mixture through. Pour mixture back into saucepan with remaining pumpkin mixture. 
4. Return pan over low heat and cook, stirring frequently with a wooden spoon, until mixture thickens, making sure the mixture never comes up to a simmer, about 4 to 5 minutes. To check if the mixture is done, coat the back of your wooden spoon with the mixture and swipe your finger through the mixture. If your finger leaves a clean line, your mixture is good to go—this will be at around 170°, if you're using a candy thermometer.
5. When the custard is adequately thickened, stir in vanilla and spices. Pour into a large (non-glass) bowl and place over an ice bath. Let cool to room temperature, then cover and chill at least 3 hours, up to overnight. 
6. When your custard is chilled and your ice cream maker bowl is frozen, churn ice cream according to manufacturer's instructions, about 15 minutes, scraping sides occasionally. When ice cream is soft-serve consistency, transfer to another container and freeze until hardened, 2 to 3 hours, up to overnight.