• Mill hard white wheat berries with an electric mill.
• If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Put fresh milled hard white flour in this bowl along with milk, pumpkin puree, and water. Mix, cover, and allow to rest for 30 minutes.
• Add egg, melted butter, sugar, yeast, salt, cinnamon, and pumpkin spice to the bowl. Mix thoroughly and knead for 8-12 minutes.
• Cover bowl and allow dough to rise for 1-2 hours or until dough is doubled in size.
• Turn dough out onto a slightly oiled surface. Roll into an approximate 12 x 16 rectangle.
• Spread softened butter over the dough.
• If desired, place a stainless steel mixing bowl on a kitchen scale and weigh your ingredients instead of using measuring cups. I place both volume and weight measurements for the ingredients in the recipe card. Put brown sugar in this bowl along with pumpkin puree, cinnamon, and pumpkin pie spice and mix. Spread evenly over the butter.
• Using a pizza cutter, divide the dough into twelve one-inch wide strips. I use a ruler for this step to try to make the rolls as evenly shaped as possible.
• Roll up the strips of dough into cinnamon rolls. Place each in a greased 9 x 13 glass baking dish.
• If you want to bake right away, cover rolls lightly and allow to rise for 45-75 minutes. While they're rising, preheat the oven to 350°F. Bake for 22-28 minutes. Let cool for 30 minutes before frosting.

Overnight Method

• Cover rolls lightly with a kitchen towel and let rise 30 minutes.
• Place lid or plastic wrap on baking dish and put in the refrigerator overnight.
• The next morning, take rolls out of the refrigerator 1-2 hours before baking to allow a full rise.
• While the rolls are rising, preheat oven to 350°F.
• Bake for 22-28 minutes. Let cool for 30 minutes before frosting.

Cream Cheese Frosting

• Beat softened cream cheese and butter together.
• Add powdered sugar and vanilla and beat until creamy.
• Let cinnamon rolls cool for thirty minutes before frosting.
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