In the mixer fitted with the dough hook attachment, add in the pumpkin purée, sugar, warm whole milk, and then sprinkle the yeast over the top. Let it sit for 3-5 minutes to activate.

Next, add the room temperature butter and eggs as well as the vanilla extract, mix briefly with the dough hook. It won't come together much and will look lumpy.

Lastly, add in the all-purpose flour, pumpkin pie spice, and salt. Mix for 5 minutes or until everything comes together to form a fairly smooth dough. The dough should not be super sticky, if it is add 31 grams (or 1/4 cup) more flour.

Cover the bowl with plastic wrap and let the dough rise for 45-60 minutes.

In a small saucepan, add the pumpkin purée, pumpkin pie spice, and cornstarch, whisk together until the cornstarch is fully mixed in and no lumps remain.

Next, add the brown sugar and place the mixture on the stove over medium heat. Cook for about 5 minutes until the filling is very thick.

Remove from the heat and stir in the butter until it's fully melted and combined. Set to the side to begin cooling while the pumpkin brioche dough finishes rising.

Lightly grease a 9"x13" baking dish.

Once the dough has finished rising, lightly flour the countertop and roll the dough out into a 10"x16" rectangle. Scoop the brown sugar pumpkin filling into the center of the rectangle and evenly spread it all over the top of the dough. Leave a 1/2" seam bare of the filling on the long side of the dough furthest from you.

Start rolling the dough on the long side closest to you (the side on which you took the brown sugar pumpkin filling all the way to the edge) and roll it all the way up to the edge you left bare.

Use a serrated bread knife to cut a little bit off each end of the cinnamon roll log to make it even. Then cut 12 equal pieces, each piece should be about 1" wide, maybe just a little more than 1" depending on the length of your pumpkin log. Place each cinnamon roll in the lightly greased baking dish. Cover with plastic wrap and let rise for 25 minutes.

Preheat the oven to 350 degrees while the rolls are rising.

Bake on the middle rack for 25-30 minutes or until they are a nice golden brown color.

ln your KitchenAid mixer fitted with the whisk attachment, whip together room temperature butter and cream cheese, as well as the vanilla extract.

Next, add in the powdered sugar and 1/2 tbsp of heavy whipping cream. Mix on low speed initially to avoid the powdered sugar flying out everywhere. Then, whip on high speed for 3 minutes until the frosting is fluffy!

Once the cinnamon rolls are finished baking, remove them from the oven and allow them to cool in the pan on a cooling rack for 5-10 minutes. They can be frosted while they are still warm, the cream cheese frosting will melt and turn into more of a glaze. Or, they can be frosted when they are almost cool, or completely cool and the frosting will remain light and fluffy, more like Cinnabon. Bakers preference!

Serve immediately and enjoy immensely!