In the bowl of a stand mixer, add the flour, salt, sugar, cinnamon, and instant yeast. Mix briefly to combine.

Add the pumpkin puree, melted butter, warm milk, eggs, and vanilla extract.

Using the dough hook, knead on low speed for 7–10 minutes, until the dough is soft, smooth, and slightly tacky. If kneading by hand, knead for about 10–12 minutes.

The dough should be slightly sticky but still manageable. If it's too sticky to handle, add flour 1 tablespoon at a time, kneading well between additions. Avoid adding too much flour, as this can make the cinnamon rolls dense.

Lightly grease a bowl and transfer the dough to it. Cover and let it proof for about 1 hour, or until doubled in size.

While the dough is proofing, mix the butter, brown sugar and cinnamon together.

Once the dough has doubled in size, transfer it to a lightly floured surface and roll it into an approximately 8×12-inch rectangle.

Spread the cinnamon sugar.

Starting from the long side, tightly roll the dough into a log. Roll it snugly without stretching or squeezing the dough.

Using unflavored dental floss or a piece of clean string, cut the log into 8 equal pieces.

Place the rolls in a greased 9×9-inch baking pan.

Cover and let proof for another 30 minutes, or until the rolls are noticeably puffy.

Preheat the oven to 350°F.

Pour ¼ cup heavy cream over the tops of the rolls.

Bake for 22–25 minutes, or until lightly golden on top and cooked through.

Remove from the oven and let cool slightly while you prepare the frosting.

Add the softened cream cheese to a bowl and whisk until smooth.

Add the powdered sugar and vanilla extract and whisk until creamy.

For a thicker frosting, use it as is. For a thinner, more spreadable frosting, add heavy cream 1 tablespoon at a time until you reach your desired consistency.

Spread the cream cheese frosting over the warm cinnamon rolls.

Serve warm and enjoy!