Warm 1 cup of whole milk to between 105°F and 110°F, sprinkle 2 ¼ teaspoons of active dry yeast and 1 tablespoon of granulated sugar into it, let bloom for about 5 minutes.

In a large mixing bowl, combine 4 cups of all-purpose flour, ¼ cup of granulated sugar, ¼ cup of brown sugar, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of salt.

Add the warm milk mixture, ½ cup of melted butter, 1 teaspoon of vanilla extract, 1 large room-temperature egg, and 1 cup of pumpkin puree to the dry ingredients, mix until combined, knead for 5-7 minutes.

To prepare the filling, combine ½ cup of softened butter, ½ cup of brown sugar, and 2 teaspoons of cinnamon in a bowl, mix until smooth.

Roll the dough into a rectangle about 14.5 x 12 inches, spread the filling evenly, and roll into a log shape.

Slice the log into 9 even pieces and arrange them in a greased 9x13-inch baking pan.

Preheat your oven to 350°F, allow rolls to rise for about 15-20 minutes, then pour ½ cup of heavy cream over them, and bake for 25-30 minutes until golden brown.

Prepare the maple cream cheese frosting by whisking together 8 ounces of cream cheese, ¼ cup of softened butter, ½ cup of maple syrup, 2 cups of powdered sugar, and 1 teaspoon of vanilla bean paste.

Once baked, let the rolls cool for a few minutes, frost with the creamy topping, cut into servings, and enjoy.