Once the dough has doubled in size, lightly flour your work surface and put the dough on the work surface - No need to deflate before rolling out.
Roll the dough into a rectangle roughly 16 x 21 inches.
Spread the Pumpkin Cream Cheese filling on the dough.
Roll into a cigar-shaped roll.
Cut the log into approximately 18 or 19 one-inch thick cinnamon rolls.
Place 12 rolls in the large pan on top of the heavy cream mixture. Place the rest of the rolls in the smaller pan.
Preheat oven to 375 degrees.
Cover pans with plastic wrap and let the rolls rise until almost doubled in size. Rolls will be barely just touching each other. This takes 20 to 30 minutes.
Bake for 10 minutes at 375°, then reduce the heat to 350° and bake another 30 minutes or until the rolls are browned on top, and the cream on the bottom has a caramel color.
Delicious warm or room temperature. Once cool enough to handle, remove from the baking dish and turn upside down. Scrape out any extra topping left in the pan onto the rolls.
Rolls can be stored at room temperature for 24 hours, refrigerated for five days, or frozen for two months.
Reheat refrigerated rolls in an oven or toaster oven at 400 degrees for 5 - 7 minutes.