Pumpkin Cinnamon Rolls: The Best Fall Pastry

Name: Pumpkin Cinnamon Rolls: The Best Fall Pastry
Ingredients: 350 g pumpkin puree (2 cups) (either canned – 100% with no added sugar or roasted pumpkin mashed); 45 g softened butter (3 tbsp); 250 ml warm milk (1 cup); 11 g instant dry yeast (a bit more than 1 tbsp) (no need for proofing the yeast); 680 g all-purpose flour (6 and 1/4 cups); 100 g oat flour (1 cup and 2-3 tbsp); 20 g sugar (1-2 tbsp); 1 egg; pinch of salt; 90 g softened butter (6 tbsp); 100 g brown sugar (1/2 cup); 2 tbsp cinnamon; dash of nutmeg, ginger powder, vanilla bean powder; Icing; 130 g powdered sugar (1 cup); 1 tbsp melted butter; 4 tbsp milk or water; vanilla extract