Step-by-Step Instructions

• In a small bowl, combine warm milk, active dry yeast, and a pinch of sugar. Let it sit until frothy.
• In a large bowl, whisk pumpkin puree, granulated sugar, egg, and melted butter until smooth.
• Sift in flour, salt, cinnamon, and nutmeg into the pumpkin mixture, then add the yeast mixture and stir.
• Knead the dough for 8-10 minutes on a floured surface until smooth and elastic.
• Place dough in a greased bowl, cover with a towel, and let rise in a warm place until doubled in size, about 1 hour.
• Mix softened butter, brown sugar, ground cinnamon, and pumpkin pie spice in a small bowl for the filling.
• Roll out the risen dough into a 16x12 inch rectangle.
• Spread the filling evenly over the dough, leaving a 1-inch border.
• Roll the dough tightly from the long edge, pinching the seam to seal.
• Cut the log into 12 even pieces and place them in a greased baking dish.
• Cover the dish with a towel and let rolls rise for another 30 minutes.
• Preheat oven to 350°F and bake rolls for 20-25 minutes until golden brown.
• Beat together cream cheese, softened butter, vanilla extract, maple syrup, and powdered sugar until smooth for the frosting.
• Spread frosting over warm rolls and serve.