Pumpkin rolls with cinnamon

cake:

110 ml milk,
3 tablespoons of butter
20 g fresh yeast,
80 g sugar,
160 g wholemeal flour + a little bit of dusting,
300 g wheat flour 650,
1 large egg
200 g pumpkin puree,
pinch of salt
filling:

170 g of cane sugar,
110 g soft butter,
2 teaspoons cinnamon
pinch of salt
glaze:

110 g cream cheese,
0.5 cup fine sugar,
2-3 tablespoons of milk,
pinch of salt
All ingredients that are kept in the fridge should be removed a minimum of an hour earlier or if you are preparing puree, then before baking the pumpkin.
Add butter to milk and heat until it melts. Cool and add crushed yeast to summer. After about 5 minutes, when they start, add the remaining ingredients. Make a smooth dough. If sticky, put on flour. Set aside in a warm place under cover until it doubles, which may take 1-2 hours. Clean the soft butter with cane sugar, cinnamon and salt. When the dough has risen, roll it into a 30x40 cm rectangle. Brush the surface with butter and cinnamon, leaving 1 cm long along the long edge without being smeared. Start rolling the dough into the roll from the opposite edge. Then cut them into 15 pieces. Line a large baking tray with baking paper and spread the dough on it. Cover tightly with cling film or put in a plastic bag and leave to rise again for about 45 minutes - an hour. Place the baking tray, uncovered, in an oven preheated to 175 ° C. Bake for 15-20 minutes until browning nicely. After removing from the oven, allow to cool for 10 minutes. Prepare the topping by mixing the cheese with sugar and salt. If the cheese was very thick, add milk after a teaspoon. When the sugar dissolves, spread the glaze on the surface. They taste best hot.