In the bowl of your stand mixer combine all the the dough ingredients: flour, yeast, salt, brown sugar, egg, milk, oil, and pumpkin puree. Mix on low for 10-20 minutes until dough is smooth and clearing the sides of the bowl.
Remove dough (dough will be sticky), and shape into a ball. Place into a lightly greased bowl to rise. Allow to rise for about 2 hours, or until dough has doubled in size.
Prepare a 9 inch round or square metal pan with parchment. Set aside.
Punch down the dough and divide dough into 9 pieces. I find it easiest to cut the dough into thirds, and each piece into 3 pieces.
Cover the pieces of dough while working with one. Take one piece and pull/pinch together all the sides to create a ball. Once you have a ball, place seam side down onto your work space. Cup your hand over the dough and using a circular motion create tension in the dough ball. Place the roll into the prepared pan, seam side down.
Repeat process with each remaining piece of dough, creating 9 rolls.
Cover the pan of rolls, and allow to ruse for another 45-60 minutes. Dough will have grown and puffed up significantly when ready.
Preheat oven to 350°F
In a small bowl, whisk/stir together 1 tbsp of heavy cream and 1 tbsp of maple syrup. Brush the tops of the rolls with the maple cream right before putting rolls in the oven.
Bake the rolls on the center rack of oven for about 30 minutes. The tops of the rolls will be a golden brown when ready.
When rolls come out of the oven, allow them to sit for about 5 minutes, then remove from pan to a wire rack to cool.
While rolls are cooling, combine butter, maple syrup, and powdered sugar in a bowl. Use a hand mixer with the whisk attached, and whip together to create maple butter.
Enjoy rolls while warm with maple butter. Store rolls in an airtight container, and butter will keep on the counter for a few days or in the fridge for 7-10.
