Make the dough:

1. To the bowl of a stand mixer, with the dough hook attachment, combine the milk, pumpkin puree, sugar, instant yeast, salt, egg, pumpkin pie spice and 2 and 1/2 cups (300g) of the bread flour until fully incorporated. Gradually add the remaining 2 and 1/2 cups (300g) bread flour, mixing thoroughly. Once dough is smooth and incorporated, increase speed to medium low (Speed 2 for a Kitchenaid mixer). Add up to 1/2 cup (60g) more flour as needed – dough should be pulling away from the sides of the bowl and concentrated around the dough hook.
2. Knead dough in the mixer, on low speed, for 5 minutes.
3. Gradually add the softened butter and continue to knead the dough for an additional 4 minutes.
4. Place dough in large greased bowl and cover. Allow it to rise until doubled in size, about 90 minutes. (at this point, you may also refrigerate the dough for up to 48 hours to use later).

Prepare the Frosting:

1. See my recipe and instructions for making the Brown Butter Cream Cheese Frosting (link in notes). This will need to be started at least two hours before baking the cinnamon rolls. It can be prepared up to one week in advance and refrigerated. If refrigerated, allow it to come to room temperature before icing the cinnamon rolls. 

Prepare the Filling:

1. With an electric mixer, cream together all of the ingredients for the filling. Cream for 3 minutes until smooth and light. Set aside.

Roll out dough:

1. Punch down the risen dough and turn it out onto a lightly floured work surface.
2. Divide the dough into two equal pieces, each about 22 ounces.
3. Roll one piece of dough out into a rectangle, about 10 x 18 inches.
4. Spread half of the filling onto the dough, leaving a clean 1-inch border along the top of the the dough.
5. Start with the long side closest to you, and working from left to right begin to roll dough up. You can tug and pull as you go which will tighten the roll and make more swirls.
6. Once it’s all rolled up, you should end it at the side with the clean border. Pinch the seam shut by pinching the dough together to the roll.
7. Using a piece of dental floss or baker’s twine, cut 9 equal sized cinnamon rolls. Place on a greased baking sheet about 1 inch apart.
8. Repeat steps 3-8 with the second piece of dough.
9. Cover and allow cinnamon rolls to rise a final time until increased about 75% in size, around one hour.

Bake:

1. While cinnamon rolls are rising, preheat oven to 350°F. Uncover and bake on middle rack of oven for 24-28 minutes. Edges should be slightly golden.
2. Spread Frosting over warm rolls, right out of the oven.
3. Serve and enjoy!