• In a microwave safe bowl or measuring cup, warm milk and melted butter together in 20 sec increments until the butter is melted and the milk is warm. The mixture should be warm to touch. If it's too hot, allow to cool before mixing with the other ingredients.
• In a mixing bowl, combine 3 cups of all purpose flour, yeast, sugar, salt, pumpkin pie spice and cinnamon.
• Next, add the warmed milk and butter, egg, pumpkin puree, and vanilla to the dry ingredients. Attach the dough hook and begin kneading on low speed until combined, about 2-3 minutes. Scrape down the sides of the bowl and add flour 1/4 cup at a time, kneading until the dough comes together and no longer sticks to the sides of the bowl.
• Place the dough on a well floured surface and begin to knead for 8-10 minutes until the dough ball is smooth and it passes the windowpane test. *see notes*
• Transfer the dough to a well oiled bowl and cover with Saran wrap and a towel. Keep in a warm place to rise until it doubles in size. About 1 hr.

For the filling

• While the dough rises, make the filling. In a bowl combine brown sugar, pumpkin pie spice, cinnamon and a pinch of salt.
• Once the dough has risen, punch down the dough and roll out into a rectangle. I like to use a large cookie sheet to roll into the perfect shape.
• Spread the softened butter evenly over the dough, then sprinkle the brown sugar filling on top evenly. Press the sugar mixture, firmly into the butter, so the filling adheres well to the dough.
• Tightly roll the dough, pinching the edges together to seal, and place the roll seam-side down. Trim the ends of the cinnamon roll to ensure even pieces, as the ends often have less filling.
• Cut the dough into 1 to 1 1/2 inch pieces using unflavored floss or a serrated knife. This recipe 10-12 cinnamon rolls, depending on your preferred thickness.
• Place the cinnamon rolls into a 9x13 baking dish or a 9x9 baking dish if your baking in batches lined with parchment paper. Cover and allow the cinnamon rolls to rise for an additional 30 minutes, or until doubled in size.
• Once they rise, add in 2 tbsp of heavy cream, optional. Bake on 350 for 30 minutes. Remove from the oven and allow to cool.

For the icing

• While the rolls cool, make the icing. In a stand mixer, combine softened butter and powdered sugar, mixing until smooth. Gradually pour in the heavy cream, vanilla, and a pinch of salt. Start on low speed, then gradually increase to high until the icing is combined. The texture should be smooth and fluffy.
• Spread the icing over the slightly cooled cinnamon rolls. Serve immediately and enjoy!