**For the rolls:**

1. Warm up the milk in a heatproof bowl in the microwave (20-30 seconds).
2. In a stand mixer, combine warm milk, instant dry yeast, and granulated sugar. Mix on low.
3. Add melted butter, vanilla extract, eggs, and pumpkin pie spice. Mix on low.
4. Gradually add flour and salt while continuing to mix on low for 5 minutes.
5. Oil a large bowl and let the dough rise in the oven for 1 hour until it doubles in size.

**For the filling:**

1. Mix softened butter, brown sugar, pumpkin pie spice, cinnamon, and vanilla in a small bowl.

**For baking:**

1. Roll out the risen dough on a floured surface to a 14×9 inch rectangle.
2. Spread the butter mixture over the dough, leaving a ¼ inch margin.
3. Cut into 9 rolls and place in a prepared baking dish.
4. Pour ¼ cup heavy cream between the rolls and let rise for 30 minutes.
5. Preheat the oven to 350° and bake for 25 minutes.
6. Cool for 10 minutes before frosting.

**For the garnish:**

1. Toast pecans in the oven for 5-6 minutes, then chop.

**For the frosting:**

1. Beat together room temperature cream cheese and butter in a stand mixer.
2. Add vanilla, salt, and sifted powdered sugar. Beat until combined.
3. Adjust thickness with heavy cream.
4. Spread the frosting on cooled rolls and sprinkle with toasted pecans.