1. In a small bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.

2. In a large bowl, mix together pumpkin puree, melted butter, cinnamon, nutmeg, salt, and egg. Add yeast mixture and stir until well incorporated. Gradually mix in flour until a soft dough forms.

3. Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.

4. While dough rises, prepare filling by mixing softened butter, brown sugar, cinnamon, and nutmeg until smooth.

5. Once dough has risen, roll it out into a rectangle. Spread filling evenly over the dough and roll tightly from the short side. Cut into 12 equal pieces and place in a greased baking dish.

6. Cover rolls and let rise for another 30–45 minutes.

7. Preheat oven to 350°F and bake rolls for 20–25 minutes until golden brown.

8. For frosting, beat softened cream cheese and butter until smooth. Add vanilla, powdered sugar, and milk; beat until light and fluffy.

9. Spread frosting over warm rolls.