Add 2 cups (248g) flour, sugar, dry yeast, and salt in the bowl of a stand mixer fitted with the dough hook. Whisk to combine.

Place milk and butter in a microwave-safe measuring cup. Heat, in 30 second increments, until the water reaches 120°-130°F (think hot bath water, use an instant read thermometer for best results). This will take approximately 1 1/2 minutes, depending on your microwave. Butter won’t totally melt.

Add water mixture to dry ingredients with the pumpkin puree. Mix on medium speed for 2 minutes, scraping the sides of the bowl a few times.

Add 1 cup more flour, beat an additional 2 minutes at high speed, scraping bowl occasionally. Mix in just enough remaining flour so the dough forms into a ball. The dough will be slightly sticky but not wet.

Turn the dough out onto a lightly floured surface. Knead until smooth and elastic, about 6-8 minutes. You know it’s done when it forms a cohesive ball and springs back when lightly pressed with 2 fingers.

Cover and let rest for 10 minutes.

Meanwhile, make the filling by stirring together the brown sugar and pumpkin pie spice.

Beginning at the long side of the dough, roll up tightly. Slice into 12 equal pieces.

Cover rolls and let double in size, about 1 hour.

Preheat oven to 350°F. Once risen, bake cinnamon rolls for about 25-30 minutes or until golden brown and the center is cooked through. Cool 20 minutes before frosting.

Make the frosting: Whisk powdered sugar, pumpkin pie spice, and salt in a medium sized bowl. Add butter and cream cheese to a large bowl. Mix until smooth then mix in dry ingredients until crumbly. Add vanilla and 2 tablespoons milk, mixing until smooth and creamy (frosting will be a bit looser than regular cream cheese frosting). Add more milk as needed for consistency.

Frost slightly cooled rolls.