• At least four hours before you want to make the dough, Add the butter to a medium saucepan and cook over medium heat until melted, foamy, starts making crackling noises, and deeply golden with brown flecks and a nutty aroma, stirring frequently, then immediately into a bowl of a stand mixer or in a large bowl (if hand mixing)
  ¾ cup unsalted butter
• In small bowl, whisk together the lukewarm milk, instant yeast, and sugar. Let sit for 5–10 minutes, or until slightly foamy.
  1 cup lukewarm milk, 1 ½ teaspoons instant yeast, 2 teaspoon granulated sugar
• Once the butter has cooled and soft, add the the other granulated sugar, eggs, ground cinnamon, all purpose flour, pumpkin puree, salt and the milk yeast mixture.
  ½ cup granulated sugar, 3 large eggs, 1 teaspoon ground cinnamon, 5 ¾ cups all purpose flour plus more for dusting, 1 cup pumpkin puree, 2 ¼ teaspoons salt
• Using the dough hook, mix on low speed until the dough comes together, then increase to medium speed and knead for 6–8 minutes, or until the dough is smooth, elastic, and slightly tacky. It should pull away from the sides of the bowl but still cling lightly to the bottom.
• If you are doing it by hand, this will work, it will just take about 10 minutes to hand knead it. Knead it until the dough all mixed and somewhat smooth, you can start with stretch and folds and then knead with the palm of your hands.
• Transfer the dough to a lightly oiled bowl. Cover and let rise at room temperature for 1 hour. While the dough is proofing start on the brown butter for the frosting/ filling. (*see “shaping and Filling) for instructions.
• After 1 hour, perform one stretch and fold (lift one side of the dough and fold it over itself, repeating on all four sides). Cover again.
• Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight. This cold proof develops flavor and makes the dough easier to work with when rolling out.

Shaping and Filling

• Add the rest of the butter for the filling and the frosting to a medium saucepan and cook over medium heat until melted, foamy, starts making crackling noises, and deeply golden with brown flecks and a nutty aroma, stirring frequently. Pour half of the brown butter into a small to medium bowl, and the other half in either a stand mixer bowl, or a large bowl for a hand mixer.
  ¾ cup unsalted butter, ¾ cup unsalted butter
• The butter doesn’t need to be completely cooled, but it shouldn’t be too hot either that it melts the dough. Once the butter is ready whisk together the brown sugar, ground cinnamon, and unsalted butter by hand until nice and creamy. You want it fluffy to easily spread! Set aside.
  1 cup packed brown sugar, 2 tablespoons ground cinnamon
• Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 10x16 inches in size. You want about ¼ inch thick. You will need to flour the top of the dough because the dough is very sticky. Flour as needed so the dough doesn’t stick to the table. Try to keep the edges as even as possible so the rolls bake uniformly.
Spread the filling mixture evenly over the dough, using an offset spatula or the back of a spoon to get it all the way to the edges. Leave about ½ inch of dough bare on one long side to help seal the log.
• Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter. Each piece should be about 1⅓ inches wide. Take your time to keep the cuts straight so the rolls bake up evenly.
• Working one at a time, roll each strip into a tight spiral, starting from the bottom edge and rolling upward until you reach the top. As you roll, gently tuck in any filling that tries to escape and keep light, even pressure so each roll stays compact and uniform. Once rolled, pinch the end seam lightly so it stays closed.
• Lightly grease or line a 9x13-inch baking pan with parchment paper before adding the rolls.
• Repeat with the remaining strips until all 12 rolls are shaped, then place them in the prepared pan, leaving a little space between each one to allow room for their final rise. Let them proof/rise for 45–60 minutes.

Baking Instructions

• Once the rolls have finished their second rise, preheat the oven to 375°F.
Warm the heavy whipping cream just until it loses its chill (microwave for about 15–20 seconds). Gently pour the cream evenly over the tops of the risen rolls, letting it soak down into the layers.
  ¼ cup heavy whipping cream
• Place the pan in the oven and bake at 375°F for 10 minutes. After 10 minutes, reduce the oven temperature to 350°F and continue baking for 20–25 minutes, until the rolls are deep golden brown on top.
• If the rolls begin to brown too quickly, loosely tent the pan with foil during the last 10 minutes of baking.
• Remove the pan from the oven and let the rolls cool for at least 15 minutes before frosting

Cream Cheese Frosting Instructions

• Make sure the rest of the brown butter is completely cool and no longer hot to the touch, and in the stand mixer or with a a hander mixer, cream the cream cheese, and the browned butter on medium speed for 2 minutes. Scrape the bowl, then beat for 2 more minutes until smooth and fluffy.
  4 oz cream cheese
• With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.
  1 teaspoon vanilla extract, 3 cups powdered sugar, 1 teaspoon ground cinnamon, Pinch of salt
• Increase speed to medium-high and beat 2–3 more minutes until light and fluffy. If too soft to pipe, chill for 10–15 minutes.

Assembly

• Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls. I did dollops with a piping bag for a pretty look, but you can do whatever you like! Serve warm or at room temperature.