• Microwave milk for 30 seconds to 1 minute until warm. Pour into a large mixing bowl or the bowl of a stand mixer.
• Stir in the salt and sugar. Add the yeast to the mixture and stir again. Let sit for 5 minutes to activate.
• Add softened butter, pumpkin purée, pumpkin spice, and cinnamon. Mix gently until just combined.
• Mixer Method: Switch to a paddle attachment. Add flour ½ cup at a time, mixing on low until a smooth, firm dough forms (not sticky).
• By Hand: Add half the flour and stir with a wooden spoon or spatula. Add remaining flour gradually, then knead on a floured surface for 5–10 minutes until smooth.
• Place dough in a lightly greased bowl. Cover with a cloth and let rise in a warm place for 30–40 minutes.

Filling

• In a bowl, combine all filling ingredients. Mix well and set aside.

Roll the Dough

• Dust a rolling pin with flour. Then, roll risen dough into a 20×15-inch rectangle on a floured surface.
• Spread filling evenly, leaving a ½-inch border around the edges.
• Roll the dough tightly from the long side (horizontally) to form a log. Slice into 12–15 even pieces.
• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. Arrange rolls slightly spaced apart. Cover with a cloth and let rise for 20 minutes.
• Pour double cream over and between the rolls. Bake for 25–30 minutes, until golden brown.

Pumpkin Cream Cheese Icing

• Whisk together cream cheese and softened butter for 1–2 minutes. Add powdered sugar, pumpkin spice, and cinnamon. Whisk for 3–5 minutes until light and fluffy.
• Let rolls cool for at least 15 minutes, then spread glaze on top. Serve warm.