Gather all ingredients. Grease an 8x8-inch baking pan with butter or cooking spray and set aside.
For dough, heat 1/2 cup cream just until warm to the touch and pour into the bowl of a stand mixer. Add pumpkin puree, yeast, 3 tablespoons sugar, and egg. Add bread flour, butter, and salt and knead on low speed for 9 to 10 minutes.
If you want to bake the rolls the same day, let dough rise until doubled, at least 2 hours. Otherwise, place in a container and refrigerate overnight.
To fill rolls, the next day, roll dough out to an 8x16-inch rectangle. Spread butter on in an even layer, then sprinkle with brown sugar, 1/4 cup white sugar, cinnamon, and pumpkin spice.
Roll the dough up into a log (from the longer edge) and cut into 16 small rolls.
Place rolls into the baking pan and cover with plastic wrap. Let them rise for 1 hour – don’t rush this part, a better proof means fluffier rolls!
Preheat the oven to 350 degrees F (180 degrees C) toward the end of the rise. Just before baking, pour remaining 1/2 cup heavy cream over top of rolls.
Bake in the preheated oven until lightly browned and risen, 34 to 36 minutes.
Meanwhile, for frosting, mix the cream cheese, butter, powdered sugar, cinnamon, vanilla extract, and a pinch of salt together with an electric mixer until smooth.
Let cinnamon rolls cool slightly, then spread on the frosting. Enjoy while warm for the best experience. Leftovers reheat perfectly in the microwave for about 30 seconds.
Serve and enjoy.
