Heat up the milk until it’s lukewarm (37ºC / 100ºF). Crumble the fresh yeast into the bowl of a stand mixer and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)

Add the granulated sugar, all-purpose flour, egg, pumpkin purée and pumpkin spice and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.

Continue on medium speed and add the butter and salt. This part looks messy but don’t worry. Once the butter is incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end, looking smooth and released from the bowl.

Add the dough to a clean large bowl, with a bit of vegetable oil, and cover the bowl with plastic wrap and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 45-60 minutes or until doubled in size. See FAQ above for overnight rising.

While the dough rises, mix together the brown sugar and pumpkin spice and set it aside.

After the first rise, it should now be double in size. Punch the air out of the dough and roll out your dough on a lightly floured surface into a large rectangle of around 48x33 cm/ 19x13 inches, with the longest side towards you.

Then spread first the butter over the dough, followed by sprinkling the pumpkin spice sugar, and spread it out into an even layer. Gently press the sugar down into dough.

Use a pizza cutter, and cut 12, 4 cm/1.5 inch strips, on the long side, and gently roll each individually.

Place them in a 34 x 24 cm (13 x 9 inch) baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 30 minutes under plastic wrap and a tea towel.

Meanwhile preheat the oven to 175ºC/ 350ºF conventional oven.

After the second rise, pour the heavy cream over the cinnamon rolls, and bake them for 28-30 minutes on the second lowest rack. For the last 5 minutes of the baking time, or when they start to become golden brown, lightly cover the cinnamon rolls with aluminium foil, to prevent too much browning.

Let them cool down for 15 minutes while making the frosting.

In a mixing bowl, add all of the ingredients and mix it together until smooth.

Spread the frosting over the cinnamon rolls. They are ready to be enjoyed.