Activate the Yeast:

In a small bowl, combine warm milk and granulated sugar. Sprinkle the yeast on top and let sit for 5–10 minutes until bubbly.

Mix the Dough:

In a large mixing bowl, combine the pumpkin puree, melted butter, egg, salt, cinnamon, nutmeg, and the yeast mixture. Gradually add the flour, mixing until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.

Let it Rise:

Place the dough in a greased bowl, cover, and let it rise in a warm spot for 1–1.5 hours, or until doubled in size.

Prepare the Filling:

In a small bowl, mix softened butter, brown sugar, and cinnamon into a spreadable paste.

Roll and Fill:

Punch down the dough and roll it out on a floured surface into a 16x12-inch rectangle. Spread the filling evenly over the dough, leaving a small border around the edges.

Shape the Rolls:

Roll the dough tightly from the long side to form a log. Cut into 12 equal pieces and place them in a greased 9x13-inch baking dish.

Second Rise:

Cover the rolls with a clean towel and let them rise for 30–45 minutes until puffy.

Bake:

Preheat the oven to 350°F (175°C). Bake the rolls for 20–25 minutes, or until golden brown.

Make the Glaze:

Beat cream cheese, butter, powdered sugar, vanilla, and milk until smooth and spreadable.

Glaze and Serve:

Spread the glaze over warm rolls and serve immediately.