• Preheat oven at step 12.
• Butter 2 (9x13) rimmed baking pans, set aside. (I used a large skillet and a large baking sheet.)

Prepare the Dough-

• Place flour in a large bowl. In the center of a bowl, create a well pushing the flour to the sides. Whisk the 2 eggs and pour into the center of the flour. 
• In a small saucepan, add the butter, 1/2 cup sugar, and milk, heat until very warm but not hot (no warmer than 100 degrees). Pour milk mixture into the beaten eggs. Sprinkle yeast over milk mixture, sprinkle 1 tablespoon sugar over yeast and allow to sit 5 minutes, allowing yeast to activate.
• Slowly, mix in the flour into the milk mixture. Continue mixing until flour it is fully incorporated and isn't sticking to sides of the bowl. (Dough can be mixed by hand or mixer with dough hook.)
• Cover bowl with plastic wrap then a towel and allow to rise at room temp for 1 1/2 hours.

Prepare the Filling-

• Beat 6 oz. cream cheese, ¼ tsp vanilla, and 1/4 cup sugar set aside. In another bowl, beat 6 oz. cream cheese, 1/3 cup sugar, pumpkin puree, and pumpkin spice. Refrigerate both fillings.
• Combine all ingredients for the crumble. The mixture will be crumbly. Refrigerate.

Assemble the Buns

• Lightly dust surface with flour. Transfer dough and cut in half. Then cut in half again, each half cut into 6 equal pieces. Repeat with remaining. You should have 24 pieces.
• Working with lightly dusted fingers in flour, take a piece of dough and bring all the side together to the top. Then press in the center and to the side allowing there to be room for the filling. Transfer buns to prepared baking pans. Repeat with all pieces.
• Brush edges of buns with egg wash.
• Take beaten cream cheese and divide it equally between the buns, spread. Top with pumpkin filling, repeat until all filling is used. Set aside buns to rise 30 minutes.
• Top edges and tops of buns with crumble.
• Bake 20-22 minutes until buns age golden in color.