Brown Butter Pumpkin Cinnamon Rolls

Instructions:

1. Activate the yeast by combining warm milk and a pinch of sugar in a stand mixer bowl; sprinkle yeast on top and let sit for 5-10 minutes until foamy.
2. Whisk in pumpkin puree, egg, and the remaining granulated sugar until smooth.
3. Slowly add flour and salt, mixing on low speed until a shaggy dough forms.
4. Incorporate softened butter one tablespoon at a time, kneading on medium-low for 5-7 minutes until the dough is smooth and elastic.
5. Place dough in a greased bowl and let rise in a warm spot for 2 hours or until doubled in size.
6. Roll the dough into a rectangle on a floured surface. Spread melted butter over the dough, then sprinkle with brown sugar, cinnamon, and pumpkin pie spice.
7. Roll the dough tightly into a log and cut into 12 equal rolls.
8. Place rolls in a 9x9 inch baking pan and let rise for an additional 30 minutes.
9. Bake at 350°F (175°C) for 25 minutes or until golden brown.
10. Prepare frosting by browning 4 tbsp butter in a saucepan until mahogany colored. Mix browned butter with softened cream cheese, powdered sugar, vanilla, and heavy cream until smooth.
11. Spread the brown butter frosting over the warm cinnamon rolls.