Begin by browning 15 tablespoons of butter, as you will need a total of 12 tablespoons of browned butter for this recipe. The remainder can be stored in the fridge overnight while the dough rises. Ensure to soften the butter before use.

For the dough, dissolve the yeast in warm water and let it sit for 5 minutes. Combine sugar, browned butter, egg, dry milk powder, salt, and pumpkin puree. Mix thoroughly.

Incorporate 3 1/4 cups of flour and pumpkin pie spice. Mix until combined, then use a dough hook to knead for 8 minutes. Add more flour if the dough is too sticky. The dough should be soft and slightly moist.

Preheat the oven to 200°F, then turn it off. This creates a warm environment for the dough to rise. Spray a large bowl with cooking spray and place the dough inside, covering with a clean kitchen towel. Let it rise in the warm oven.

After 45 minutes to 1 hour, check if the dough has doubled. Punch down the dough to release air bubbles and roll out on a floured surface into a 16x14 inch rectangle. Brush with melted browned butter, then sprinkle with a mixture of brown sugar, cinnamon, and pumpkin pie spice.

Roll the dough tightly and slice into 12 pieces. Arrange in a greased 9x13 inch baking dish. Cover with plastic wrap and refrigerate overnight or let rise until doubled (about 30 minutes), then bake.

Remove from the fridge and let rise at room temperature for 45 minutes. Preheat the oven to 350°F and bake for 22-27 minutes. The rolls are done when their internal temperature reaches 190°F.

For the frosting, beat cream cheese and browned butter until fluffy. Add vanilla extract, heavy cream, and powdered sugar, mixing at low speed initially, then at high speed for 4 minutes. Frost the warm rolls.

Store any leftovers in an airtight container for up to 3 days, though they are best enjoyed fresh.