Begin by melting 15 tablespoons of butter in a saucepan over medium heat. Stir gently until the butter turns a golden brown, about 5-7 minutes.

In a large mixing bowl, combine ½ cup of warm water and 2 teaspoons of instant dry yeast. Allow to sit for about 5 minutes until frothy.

Add ¼ cup granulated sugar, the melted browned butter, 1 egg, ¼ cup dry milk powder, and 1 cup of pure pumpkin puree to the yeast mixture. Stir until well combined.

Gradually add in 3 ¼ cups of all-purpose flour and 2 teaspoons of pumpkin pie spice. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.

Preheat your oven to 200°F and then turn it off. Place kneaded dough in a greased bowl and cover it with a cloth. Let it rise for 45-60 minutes until doubled in size.

Once risen, gently punch it down to release the air. Roll it out into a 16x14 inch rectangle and brush surface with melted browned butter.

Combine ½ cup brown sugar, 2 teaspoons pumpkin pie spice, and 1 tablespoon ground cinnamon in a bowl. Evenly sprinkle over the dough.

Carefully roll the dough tightly into a log and slice into 12 equal pieces. Place in a greased baking dish.

Cover the rolls with plastic wrap and refrigerate overnight or allow to rise at room temperature until doubled in size.

Preheat your oven to 350°F. Bake rolls for 22-27 minutes until golden brown.

While the rolls bake, beat together 4 ounces of cream cheese and 2 tablespoons of browned butter until fluffy. Add in 1 teaspoon of vanilla extract, 2 tablespoons of heavy cream, and 1 cup of confectioners sugar until smooth.

Once rolls are baked, allow to cool for 5-10 minutes. Frost the warm rolls with the cream cheese frosting.