To a large mixing bowl, add the warm milk and sprinkle the yeast on top. If using active dry yeast, cover and let it proof for 10 minutes. If using instant yeast, not necessary.

To the milk and yeast, add the egg and yolk, unsalted butter, white sugar, pumpkin puree, and pumpkin pie spice. Whisk all together until smooth.

To the wet batter, add the all purpose flour and salt. Bring the dough together using a hook attachment on a stand mixer or use a wooden spoon/rubber spatula. Beat together for about 6 minutes or until the dough is very soft, smooth, and elastic. It will stick to the sides of the bowl a bit and that’s normal! If it is too sticky or too dry, add a tablespoon of flour or milk respectively.

Transfer the dough to a greased bowl and cover to rest in a warm place until doubled in size, about an hour.

In a small bowl, mix together brown sugar, cinnamon, and pumpkin pie spice. Set aside.

Flour your working surface and roll out the dough into about a 14 inches x 20 inches rectangle.

Combine pumpkin puree and unsalted butter.

Use a rubber spatula to spread out the pumpkin butter into an even layer across the dough.

Sprinkle the spiced brown sugar mixture over the butter and press it down firmly.

Roll it up tightly into a log.

Cut the dough into about 1 to 1.5 inch slices to end up with 12 pieces. Transfer the rolls to a greased 9x13 pan.

Cover and allow it to proof again but this time for 30 minutes only.

Preheat the oven to 375°F.

Pour the heavy cream around the cinnamon rolls in the pan.

Pop in the oven to bake for 21 to 22 minutes until golden!

While the rolls bake, make the cream cheese frosting. Beat together cream cheese, butter, powdered sugar, maple syrup, vanilla extract, and heavy cream until creamy and fluffy!

Once the rolls are out of the oven, allow them to cool for 10 minutes. Then frost and enjoy warm!