Pumpkin Cinnamon Rolls: Pillowy

Instructions:

1. Combine warm milk and yeast in the bowl of a mixer and let sit for 5 minutes until foamy.
2. Add pumpkin puree, granulated sugar, softened butter, and egg; whisk until smooth.
3. Stir in flour and salt. Knead using a dough hook on medium-low speed for 5–7 minutes until the dough is smooth and pulls away from the bowl.
4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 60–90 minutes until doubled in size.
5. Punch down the risen dough, turn it out onto a floured surface, and roll into a 12x18 inch rectangle.
6. Spread the very soft butter evenly across the dough, leaving a 1/2 inch border.
7. Mix brown sugar, cinnamon, pumpkin pie spice, and salt, then sprinkle evenly over the buttered dough.
8. Roll the dough tightly into a log and slice into 12 equal rolls. Place rolls in a greased 9x13 inch baking pan.
9. Bake for 28 minutes or until lightly golden brown.
10. Prepare the frosting by beating together softened cream cheese, softened butter, powdered sugar, vanilla extract, and heavy cream until smooth.
11. Spread the cream cheese frosting over the rolls while they are still warm.