Combine sugar, spices, butter, heavy cream, and salt in a medium saucepan.

Cook over low heat, stirring occasionally, until the butter melts and the mixture is well combined.

Set aside to cool until it’s warm but not hot.

Dissolve the yeast in warm water in the bowl of a stand mixer and let it sit for 5 minutes until it becomes frothy.

Add 3 cups of flour (saving the rest for the next step), pumpkin puree, eggs, and the warm butter mixture. Using a dough hook, mix on low speed until combined.

Gradually add the remaining flour, about 1/3 cup at a time, until the dough becomes smooth but still slightly sticky.

Knead the dough in the mixer at a low speed for about 5 minutes.

Transfer the dough to a large, greased bowl. Cover it with a damp cloth and place it in a warm spot to rise for 1 to 1.5 hours or until the dough doubles.

Once risen, punch the dough down and place it in the refrigerator to chill for 1-2 hours. This makes it easier to roll out later.

Roll the dough into a rectangle about ½ inch thick on a lightly floured surface.

Spread softened butter over the dough, then sprinkle the pumpkin spice sugar mixture evenly across the surface.

Starting from the long edge, roll the dough into a tight log. Shape the log evenly and slice it into 1- to 1½-inch thick rolls.

Grease a baking dish and arrange the sliced rolls in the pan. Cover with a cloth and let the rolls rise for another 30 minutes.

Preheat your oven to 320°F (160°C).

Bake for 25-30 minutes or until the rolls are slightly golden brown on the edges.

Serve warm, and enjoy the flavors of pumpkin spice in every bite!