Warm the milk in the microwave for 45 seconds to 1 minute, or on the stove, until it’s about 105-110°F. Mix the yeast, 1 teaspoon of sugar, and the warm milk. Let it sit for 10 minutes until it’s foamy.

In a stand mixer with the whisk attachment, combine the flour, pumpkin pie spice, 1 ½ tablespoons of sugar, and salt.

Add the whisked egg, egg yolk, butter, pumpkin puree, and vanilla. Mix to combine.

Add the milk and yeast mixture. Mix until everything is blended. Switch to a dough hook and knead on medium speed for about 5 minutes until the dough is smooth and slightly sticky.

Form the dough into a ball and place it in a large greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 ½ to 2 hours, until it doubles in size.

While the dough rises, mix the butter, brown sugar, pumpkin pie spice, and a pinch of salt in a bowl.

Grease a 9x13" casserole dish.

Once the dough has risen, punch it down to release the air and roll it out on a floured surface into an 18x12" rectangle.

Spread the prepared filling evenly over the dough.

Roll the dough tightly into a log and cut it into 12 rolls, about 1 inch wide each.

Place the rolls in the prepared dish. Pour heavy cream between the rolls (optional).

Loosely cover with greased plastic wrap and let them proof in a warm place for about an hour, until doubled in size.

Preheat the oven to 350°F.

Bake the rolls for 20-25 minutes, until they are a deep orange/golden color.

While the rolls bake, mix the cream cheese and maple syrup with an electric mixer until smooth.

Gradually sift in the powdered sugar and mix until combined.

Stir in the pumpkin pie spice.

Once the rolls are done, let them cool for 5 minutes. Spread the glaze over each roll and serve!

Store leftovers in an airtight container in the fridge for up to three days. Reheat for the best taste. Enjoy!