In the bowl of a stand mixer with the dough hook combine 3 cups flour, yeast, salt and mix to combine. warm milk with butter in a microwave safe bowl for 30 seconds or until milk is warm to the touch. The milk shouldn't be too hot and the butter will not melt completely. Add it to the bowl along with the eggs and maple syrup. Mix until combine. Slowly add the remaining flour and scrape down the sides of the bowl with a spatula if needed. Continue to mix until the dough begins to form around the hook and comes off the sides. If the dough is too soft or seems wet add a bit more four. If the dough seems dry and has lot of cracks or isn't sticking together warm a bit more milk or add luke warm water just a little bit at a time until the dough forms. The dough should be sticky but not wet and should fall off the hook when you pull it up.

Turn the dough out onto a floured surface and kneed with your hands for 2 minutes. Place the dough into a lightly oiled bowl and cover in a warm area. Let rise 30 minutes.

To make the syrup: In a saucepan bring sugar and water to a slow boil. Stir occasionally. Once the sugar has dissolved, add the pumpkin puree and spices. Stir until fully incorporated. About 4 minutes taste and adjust the pumpkin spice at this point. Transfer to a glass jar and let cool. In a bowl combine pumpkin puree with the syrup to make the filling.

Roll the dough out onto a floured surface. Form a large rectangle (18x12). Spread the filling mixture evenly across the dough. Sprinkle additional pumpkin spice blend overtop. Roll the dough into a log and seal tight the ends of the log. Use a sharp knife to cut the log into 12 rolls or 8 large rolls.

Place rolls in a lightly floured baking dish and cover for 30 minutes to proof.

Bake the rolls at 350 degrees F. for 30 minutes.

To make the frosting: in a bowl combine all the ingredients and whisk until smooth and silky. Use room temperature ingredients otherwise it will cause lumps. Spread onto warm rolls when ready.