Activate Yeast (if using active dry). Warm milk to 110°F. Stir in 1 Tbsp (15 g) brown sugar and sprinkle yeast on top. Stir and rest 5–7 min until foamy. (If using instant yeast, skip activation and add to dry ingredients.)

Mix Dry. In a large bowl whisk flour, salt, pumpkin pie spice, and cinnamon.

Build Dough. In mixer bowl add yeast mixture, remaining brown sugar, pumpkin puree, very soft butter, egg, vanilla, and the flour mixture. Mix on low 1 min until shaggy; rest 5 min to hydrate.

Knead. Knead on medium 5–7 min (or by hand 7–9 min) to smooth, elastic dough that pulls from bowl sides. If sticky, add flour 1 Tbsp at a time (usually 1–2 Tbsp).

First Rise (short). Place in lightly greased bowl; cover and rise 30–45 min. Dough will puff but won’t double—that’s perfect.

Make Filling. Beat softened butter, brown sugar, pumpkin puree, cinnamon, pumpkin pie spice, and vanilla until combined (slight curdle is fine). Grease a 9×13-in pan.

Roll, Fill, Slice. Flour surface. For 8 large rolls, roll to 16×15 in (40.5×38 cm); for 12 smaller, roll to 24×15 in (61×38 cm). Spread filling edge-to-edge. Roll tightly from long side. Slice into 8 or 12 pieces using a sharp knife or unflavored floss.

Pan & Proof. Arrange in pan; cover and proof 25–30 min until puffy. Preheat oven to 350°F (177°C).

Heavy-Cream Hack & Bake. Warm cream 15 sec; pour evenly over rolls.

• 8 large: Bake 350°F for 22–24 min, then 375°F (190°C) for 5–7 min to golden.

• 12 small: Bake 350°F for 20–22 min, then 375°F for 5–7 min.
  Tent with foil if tops brown too quickly.

Frosting. Beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat smooth (1–2 extra minutes for gloss).

Finish. Cool 10–15 min; spread frosting over warm spirals so it melts into the crevices. Serve warm.