On Day 1...

1. Make Pumpkin Butter (if using store-bought, skip to step 2) - Recipe and instructions can be found here!
2. Make Overnight Cinnamon Roll Dough - For Active Dry Yeast; In the bowl of your stand mixer, add warm milk, yeast and 1 teaspoon of white sugar and stir to combine. Allow the yeast to bloom for 10 minutes. For Instant Yeast, see note below.
3. Add flour, brown sugar, melted butter, 1 egg, 1 yolk, vanilla extract, salt and nutmeg to yeast mixture.
4. With a spatula or wooden spoon, mix until the dough roughly comes together (will be shaggy).
5. Fit your stand mixer with the hook attachment and knead the dough on medium speed for about 10 minutes. It’s okay if the dough sticks to the bottom of your bowl, but it should not stick to the sides. If your dough is still sticky after 8 minutes in, you can add up to 2 tablespoons of bread flour. The dough should be elastic and is ready when it passes the window pane test (see note below).
6. You can either transfer the dough into a large oiled bowl or you can use the same stand mixer bowl. Just lightly oil your hands, pick up the ball of dough, grease the bowl and then place the ball of dough back in. Cover the bowl with plastic wrap and allow to rise in the fridge overnight.

On Day 2...

1. Prep the Filling - In a small bowl, combine room temperature butter, brown sugar, cinnamon and pumpkin pie spice; set aside. Remove homemade pumpkin butter from the fridge and give it a good mix; set aside.
2. Assemble Cinnamon Rolls - Gently punch down your risen dough and transfer to a lightly floured work surface. With a rolling pin, roll your dough to a 12 x 18 inch rectangle. Evenly spread the cinnamon butter filling onto the dough, followed by a 2/3 cup of homemade or store-bought pumpkin butter.
3. With a pizza cutter or really sharp knife, cut your dough into 8 strips lengthwise OR 12 strips widthwise.
4. Tightly roll each strip of dough and transfer to a buttered 9x13 inch baking dish. Lightly cover with plastic wrap or a tea towel and allow to proof for 45 minutes. (see note below regarding proofing)

5. Make Brown Butter Glaze - In a light colored saucepan and over medium heat, add your butter. Swirl the pan and keep the butter moving around the pan constantly. Once completely melted, the butter will foam and sizzle. It's ready when it smells nutty and and the color is an amber brown color. Immediately pour the butter and all the brown bits into a medium glass bowl and allow to solidify at room temperature. It should be solid, but soft. You can see the brown butter in the ingredient photo in the blog post for reference.

6. Add cream cheese to the room temperature brown butter and combine with a hand held mixer. Then add sifted powdered sugar, vanilla and 3 tablespoons of milk and whisk until combined. If you'd like a thinner glaze, add a tablespoon of milk at a time until you reach desired consistency. Set aside.

7. With about 10 minutes of proofing remaining, position a rack in the center of the oven and preheat to 350ºF (180ºC). Bake for about 22 to 25 minutes. The rolls are ready when they are golden brown and the internal temperature reaches 190ºF (88ºC).

8. Allow the rolls to cool for about 15 minutes, then slather with glaze. Serve warm and enjoy!!