Let the butter brown. Heat a small, light-colored saucepan over medium heat to melt the butter. The butter will start to froth after it melts and bubble while it cooks. After then, it will turn a clear, pale golden hue. Note: The pot might burn fast during the browning process, so don't leave it unattended for an extended period of time. The butter should develop a deep brown color with brown pieces on the bottom and a nutty scent. Stir it occasionally, scraping off any parts as you stir. When this is accomplished, turn off the heat and leave it to cool while you prepare the dough.

Produce the dough. Mix the warm milk and two tablespoons sugar together in the bowl of a stand mixer or, if you prefer to mix by hand, in a big bowl. After that, add the yeast and thoroughly mix. After ten to fifteen minutes, or until frothy, let the mixture settle.

When frothy, stir in eggs, browned butter, pureed pumpkin, 4 ¾ cups flour, salt, and the remaining sugar.

Attach the dough hook to the mixer and run the machine on low speed for one to two minutes, or until the dough starts to come together. After kneading the dough for five to six minutes, or until it is smooth, elastic, and flexible, increase the speed to medium. If you don't have a stand mixer, you may also knead the dough by hand for ten minutes on a surface that has been lightly floured. Should the dough seem too sticky, include the extra ¼ cup of flour, as necessary.

Roll the dough into a ball and transfer to a large basin that has been gently oiled. Use a fresh kitchen towel or plastic wrap to cover the dish. Allow the dough to rise or prove in a warm place until it doubles in size; this should take about an hour, though it may take longer or less time depending on the temperature in the area.

As you wait, prepare the filling: Combine the brown sugar, pumpkin puree, cinnamon, and pumpkin pie spice in a medium basin. Mixing the ingredients well will result in a thick paste. Next, put away.

Form, fill, and slice buns. Once the first proof is complete, punch down the dough to remove any remaining air and place it onto a surface dusted with flour. Roll out the dough to a size of roughly 20 by 10 inches with a rolling pin. Leaving a little border around the borders, evenly distribute the softened butter over the dough. Next, cover the dough with the filling paste mixture, leaving a little border all the way around.

Starting from the longest side with the seam side down, roll the dough into a compact log. To seal in the edges as much as possible, pinch the seam. Since the ends of the dough are not as full as the other parts, I prefer to trim a little bit off of them. Cut the log in half lengthwise using a big, sharp knife or plain dental floss to make 12 pieces.

Put some parchment paper into a 9 x 13-inch baking pan (this helps in case some of the filling seeps out). Leaving some room for expansion, place the cut rolls in the baking pan one after the other. Use a fresh kitchen towel or plastic wrap to cover the pan. Heat the oven to 350°F after that. As the oven preheats, leave the prepared rolls out to cool; they will puff up as they rest.

rolling out the dough. Take off the kitchen towel or plastic wrap. Next, liberally brush the rolls with the heavy cream, both on top and in the creases. Bake for about 30 minutes, or until the rolls are golden brown. Make the frosting while the rolls are baking.

To prepare the cream cheese frosting, whip the cream cheese and butter together until smooth, either in the bowl of a stand mixer or with a handheld electric mixer. Mix in the pumpkin pie spice, vanilla extract, and powdered sugar. Mixing the frosting until it's thoroughly blended and lump-free takes time. Wait until the rolls are baked before setting aside.

Assist. Once the rolls are cooked, cover them with the cream cheese frosting using a spreading tool. If preferred, top the rolls with an additional dash of pumpkin pie spice. It's ideal to serve these cinnamon buns with brown butter and pumpkin immediately soon. Have fun!