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).

In small bowl, whisk together the lukewarm milk, instant yeast, and sugar. Let sit for 5–10 minutes, or until slightly foamy.

Once the butter has cooled and soft, add the other granulated sugar, eggs, ground cinnamon, all purpose flour, pumpkin puree, salt and the milk yeast mixture.

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.

Transfer the dough to a lightly oiled bowl. Cover and let rise at room temperature for 1 hour.

After 1 hour, perform one stretch and fold. Cover again.

Place the covered dough in the refrigerator and chill for 2 hours or up to 12 hours overnight.

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.

Lightly flour a clean work surface. Roll the chilled dough into a large rectangle, about 10x16 inches in size.

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.

Starting with the long edge farthest from you, cut the dough into 12 even strips using a sharp pizza cutter.

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.

Lightly grease or line a 9x13-inch baking pan with parchment paper before adding the rolls.

Let them proof/rise for 45–60 minutes.

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. Gently pour the cream evenly over the tops of the risen rolls.

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.

Remove the pan from the oven and let the rolls cool for at least 15 minutes before frosting.

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 hand mixer, cream the cream cheese, and the browned butter on medium speed for 2 minutes.

With the mixer on low, add powdered sugar, then vanilla, cinnamon, and salt. Mix until combined.

Increase speed to medium-high and beat 2–3 more minutes until light and fluffy.

Once the cinnamon rolls have cooled slightly, spread the cream cheese buttercream evenly over the tops of the rolls.