Preheat oven to 200F.

In the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Lightly whisk together, then set aside for 6-8 minutes to activate the yeast.

Add the egg, salt, pumpkin puree, pumpkin spice, and butter. Whisk to combine.

Add the flour. Using the hook attachment, knead the dough on LOW for 2 minutes. Increase speed to Medium-High to knead for 5 more minutes. The dough should be soft and pliable. Adjust with milk (if too dry) or flour (if too sticky), if needed.

Cover with Saran Wrap and let the dough rest for 10 minutes.

While resting, lightly flour a clean surface.

Roll out the dough 12″x18″ rectangle, about 1/4″ thick.

Spread the softened butter evenly over the dough. The butter shouldn’t be melted but should spread over the dough easily.

In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture evenly over the buttered dough.

Roll up the dough tightly.

Cut the cinnamon rolls using a thin string or dental floss to be 1 1/2″ – 2″ thick slices.

Place into a lightly greased 9×13″ baking dish. Cover with Saran Wrap.

Turn the oven OFF. Place the cinnamon rolls in the heated oven to rise 20 minutes.

After 20 minutes, REMOVE the Saran Wrap. Quickly pour the heavy cream over the cinnamon rolls. Then place back into the oven uncovered.

Leaving them in the oven, turn the oven ON to 375F. Bake for 18-20 minutes, until brown on top (like visual above).

Beat the softened cream cheese and butter until light and fluffy, about 1-2 minutes.

Add the powdered sugar and milk. Beat until soft and fluffy, about 1-2 minutes.

Fold in the vanilla extract.

Let the cinnamon rolls cool for 2-3 minutes before adding the icing. The icing should melt and become a beautiful glaze on top. Enjoy warm!