Preheat oven to 350 degrees F

In a medium sized bowl combine pumpkin, melted butter, eggs, cinnamon and 1 cup of flour

In the bowl of your mixer, combine sugar, yeast and water. Allow to sit and “flower” (until it gets foamy) for 5 minutes.

When yeast is ready, fit your mixer with the dough hook and add pumpkin mixture.

Add flour, one cup at a time, until completely incorporated.

If you are not using a mixer, add pumpkin to yeast and mix gently.

Add flour 1 cup at a time and stir with a wooden spoon. After adding 2-3 cups, begin kneading the flour into the dough.

Continue to knead until all flour has been added and for an extra 5 minutes.

Dough will still be slightly sticky.

Grease a large bowl with non stick cooking spray (or oil) and place dough inside.

Cover with a damp cloth and set aside in a warm dark spot.

Allow to double in size, around 40-60 minutes.

Once dough has double punch down.

On a lightly floured surface, roll out dough in the shape of a large rectangle.

In a bowl melt butter and cool for a few minutes.

Add brown sugar, cinnamon and flour and mix with a fork.

Pour filling over dough.

Starting at long side lengthwise, roll up dough jelly-roll style, enclosing filling. With a sharp knife, or a long piece of unscented/flavored dental floss slice 15 even slices. Place in a well greased baking dish, spacing rolls about ¾ inch a part.

Once again, set the rolls in a warm dark spot and allow to rise for about 30 minutes.

Preheat your oven to 350 degrees F.

Once rolls have risen again, bake for about 25 minutes, but double check if a knife comes out clean as all oven are different.

When rolls are done, let cool for 10 minutes and make your glaze.

Brown butter in a heavy bottomed sauce pan, stirring constantly to avoid burning.

Once butter has browned remove from heat

Add the cream cheese and stir until melted and combined.

Add powdered sugar and vanilla. Mix until smooth.

Pour over rolls and serve.