Make the Dough:

1. Warm buttermilk just enough so it’s not cold. Mix in melted butter, dump in yeast and sugar. Wait 5 minutes for bubbles or your yeast is dead.
2. Dump everything in your mixer – buttermilk mix, salt, vanilla, eggs. Mix with dough hook on low.
3. Gradually add flour beginning with 3½ cups. Pause once dough pulls away from sides but is still somewhat sticky. Add more flour if it’s a mess.
4. Let mixer knead for 6-8 minutes until dough bounces back when poked.

First Rise:

5. Butter a bowl, add dough, cover with damp towel. I stick mine in the oven that’s been on for 2 minutes then turned off. Takes 30-60 minutes to double.

Shape the Rolls:

6. Roll dough into rectangle about 12×18 inches on floured counter. Doesn’t need to be perfect.
7. Spread soft butter everywhere except top edge – leave that clean for sealing.
8. Blob pumpkin butter all over and spread around. Uneven is fine – creates better flavor pockets.
9. Combine sugar and spices, then sprinkle over everything.
10. Roll up from bottom and pinch seam. Slice into 10-12 pieces using either dental floss or a sharp knife.

Second Rise and Bake:

11. Put rolls cut-side up in greased pan. Cover, let rise 30-45 minutes until touching.
12. Fifteen minutes before done rising, heat oven to 375°F.
13. Bake 22-25 minutes or until golden and hollow sounding when rapped on the bottom.

Make the Glaze:

14. Melt butter in small pot, whisk in brown sugar, maple syrup, milk. Bubble for 1 minute, cool 5 minutes.
15. Whisk in cream cheese until smooth, add powdered sugar and vanilla. Should pour but coat a spoon.
16. Pour over hot rolls immediately. Watch it soak in – that’s the magic happening.