Lauren's Latest Pumpkin Maple Rolls

We had these pumpkin maple rolls, from Lauren's Latest, and they were delicious!!  I made just one or two changes, and this recipe, although time consuming, was not very difficult, and so moist and yummy.  Aaron gave these an 8, which is really high for him for sweet rolls, I gave them a 9, and Owen and Noah gave them a perfect 10.  They loved these.  I used cinnamon maple syrup instead of regular maple syrup, and I used more pumpkin than the recipe called for because many people said they couldn't taste the pumpkin.  The calories per roll were 352 for 16 rolls.  Here is the recipe:

Pumpkin Maple Rolls
1 T Active Dry Yeast
1/2 c warm water
1/2 c warm milk
1/4 c melted butter, cooled
2/3 c sugar, plus 1/4 t for proofing yeast
1 t salt
3/4 c pumpkin puree
6 c all-purpose flour (I used 5.5 cups)

1/4 c maple cinnamon syrup
2 T melted butter
remaining pumpkin from a 15 oz can of pumpkin puree
3/4 c brown sugar
2 T cinnamon

2 c powdered sugar
1/4 t vanilla
1 t cinnamon maple syrup
3 T milk

In a large bowl, sprinkle yeast and 1/4 teaspoon sugar over the warm water. Stir and proof 5-10 minutes. After yeast has foamed, stir in milk, butter, the remaining sugar, salt, pumpkin puree, and half the flour. Stir in flour by 1/2-cup increments. When you can no longer stir, remove dough to a board and knead in remaining flour or until dough is similar to bread dough, slightly sticky but won’t stick to your hands. Lightly grease dough ball and place into a clean bowl. Cover with a clean kitchen towel or plastic wrap and place in a warm, draft free area in your kitchen. Let dough rise for 1-2 hours or until doubled in size.
While waiting for dough to rise, grease a 9×13 pan and 1 pie plate or an 8×8 square dish. In a small bowl, stir maple syrup, pumpkin and butter together.
Punch down dough and remove to a clean, lightly greased board. Roll dough out to a 24×12 inch rectangle (approximately). Pour butter, pumpkin and maple syrup mixture over rolled dough and spread out to moisten entire surface. Sprinkle brown sugar and cinnamon on top of the dough and press down lightly. Roll dough up lengthwise into a long, skinny log. Pinch edges of dough together. Using a sharp knife, cut entire log in half (to get 2 pieces). Cut those halves in half again (to get 4). Cut those halves in half again (to get 8 ) and then again (to get 16). Place rolls in prepared pans. (12 rolls in the 9×13, 4 in the other.) If some of the filling oozes out onto your board while cutting, scrape it off and place on top of the rolls to bake (we don’t want to lose any filling!). Cover rolls to rise again for 1 hour or until they have almost doubled in size. Bake at 350 degrees for 20-25 minutes or until top of rolls are golden brown. (Check them after 18 minutes just to be sure you don’t over bake them.)
While rolls are baking, whip powdered sugar, vanilla, maple syrup, and milk together until smooth. Drizzle over hot rolls and serve warm.