In a large mixing bowl, combine ½ cup of warm milk with 2 ¼ teaspoons of yeast and 2 tablespoons of granulated sugar. Allow to sit for about 5 minutes until frothy.

Gently stir in 1 cup of pumpkin puree and ½ cup of cooled brown butter. Gradually add 3 to 4 cups of all-purpose flour, mixing until a soft dough forms.

Transfer the dough to a floured surface and knead for about 5 to 7 minutes until smooth and elastic. Let rise in a greased bowl covered with a towel until doubled in size, approximately 1 hour.

While the dough rises, mix together ⅓ cup of brown sugar, 2 teaspoons of cinnamon, and ½ cup of softened brown butter in a medium bowl.

Punch down the dough gently to release air. Roll out to a rectangle about ¼ inch thick. Spread the cinnamon filling over the dough and roll tightly into a log.

Slice the log into 12 equal pieces and place in a greased baking dish, covering with a towel to rise again for 30 to 45 minutes.

Preheat the oven to 350°F (175°C). Pour ½ cup of heavy cream over the rolls before baking. Bake for 25 to 30 minutes until golden brown.

In a bowl, beat together 4 ounces of cream cheese and 1 cup of powdered sugar until smooth. Drizzle over rolls after cooling slightly.

Serve warm, ideally with coffee or cider.