Heat the milk and butter in a small saucepan just until it reaches 105°F-115°F. Set milk/butter aside.

In the bowl of a stand mixer with the whisk attachment on medium speed, combine the pumpkin, both sugars and salt. Add in the milk/butter mixture, egg and yeast just until combined.

Add the dough hook and add 1 cup of bread flour on medium speed. Mix for ~1 minute. Add another cup. Mix 1 minute, and repeat twice more. Knead the dough for ~8 minutes.

Grease a medium-sized bowl and place the dough in the bowl, cover and allow to rise for 1½ hours-2 hours.

Make the brown butter for the cream cheese frosting and place it in the fridge to cool and solidify.

Grease a 9x13 inch pan with baking spray.

Combine the ingredients for the filling in a medium-sized mixing bowl until smooth.

Turn out the dough onto a well-floured work surface. Roll the dough into a large rectangle and spread the brown sugar filling all over the dough.

Roll the dough up tightly, slice with a sharp knife, and arrange the rolls in the prepared pan. Allow to rise again for 30 minutes - 1 hour.

Preheat the oven to 350°F. Warm the heavy cream in the microwave and pour it over the cinnamon rolls right before baking.

Bake for 25-30 minutes or until cinnamon rolls are lightly browned on top.

Beat the prepared brown butter in a mixing bowl until smooth. Add the cream cheese and combine again until smooth. Add in the remaining ingredients and beat until creamy.

Spread the frosting over warm rolls and enjoy!