For the Dough –
In a 2-cup liquid measuring cup, whisk together the heated milk and yeast. Then whisk in the eggs and pumpkin puree. Allow the yeast to activate for at least five minutes. In the bowl of a stand mixer with a dough hook, mix 4 ¼ cups flour, cornstarch, pumpkin spice, sugar, and salt until it is combined. With the mixer on low, pour the warm milk and yeast mixture into the bowl until the dough starts to come together, about 1 minute.
Increase the speed to medium and add the butter one tablespoon at a time. Wait until the butter is mixed in before adding more. Continue to mix the dough until the dough forms a smooth ball, and it pulls away from the sides of the mixing bowl cleanly. If the dough is still sticky and not pulling away from the sides, add in the remaining ¼ cup of flour to the dough, one tablespoon at a time.
Turn the dough out onto a clean, lightly floured surface and knead the dough until it forms a smooth, round ball. Place the dough into a lightly non-stick sprayed bowl, cover with plastic wrap and allow it to rise in a warm place until doubled in size, about 1 hour.
For the Filling –
In a bowl, whisk together the brown sugar, pumpkin spice, cinnamon, and salt. Roll the dough out on a lightly floured surface, into a 15”x20” rectangle. Spread the softened butter over the dough, and sprinkle the brown sugar mixture over the top.
Starting at the top, roll the dough into a tight roll. Pinch the end of the dough to create a sealed seam. Using unwaxed plain dental floss, or a very sharp knife, cut the dough into 12 even cinnamon rolls. Transfer them, cut side up, to a non-stick sprayed 13”x9” baking pan. Cover the rolls with plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.
To Bake –
While the rolls are rising, preheat the oven to 350 degrees. In a bowl, or food processor, beat together the cream cheese, milk, vanilla, and powdered sugar until it is smooth. Set aside until ready to spread on rolls.
Remove the plastic wrap from the rolls, and bake for 35-40 minutes, until they are deep golden brown. Remove from the oven and allow to cool on a wire rack for 30 minutes. Spread the cream cheese frosting on top of the warm rolls, and serve.