1-First, brown the butter in a saucepan over medium heat until it turns deep brown with a nutty aroma, then let it cool.

2-In a mixing bowl, combine the warm milk with 2 tablespoons of sugar, sprinkle yeast on top, stir gently, and let it sit for 10 15 minutes until foamy.

3-Next, add the remaining sugar, eggs, browned butter, pumpkin puree, 4 ¾ cups flour, and salt to the yeast mixture.

4-Using a dough hook on low speed, mix until the dough forms, then knead on medium speed for 5 6 minutes until smooth and elastic, adding extra flour if sticky.

5-Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 hour.

6-Prepare the filling by mixing dark brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice into a thick paste.

7-Once risen, punch down the dough and roll it out on a floured surface into a 20×10 inch rectangle.

8-Spread softened butter over the dough, leaving edges bare, then spread the filling evenly over the butter.

9-Roll the dough tightly from the long side, pinch the seam closed, trim ends if desired, then cut into 12 equal rolls using a sharp knife or dental floss.

10-Line a 9×13 inch pan with parchment, arrange the rolls spaced out, cover, and let them rest while preheating the oven to 350°F until the rolls become puffy.

11-Remove the cover and drizzle heavy whipping cream over the rolls before baking for about 30 minutes or until golden brown.

12-While baking, prepare the cream cheese icing by beating cream cheese and butter until smooth, then adding powdered sugar, vanilla, and pumpkin pie spice; mix until well combined.

13-After baking, spread the cream cheese icing over the warm rolls and optionally sprinkle additional pumpkin pie spice.

14-Serve immediately for the best texture.