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

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

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

4. While the dough is rising, mix the softened butter, brown sugar, cinnamon, and nutmeg in a small bowl until well combined.

5. Roll the dough out into a large rectangle. Spread the filling evenly over the surface, then tightly roll the dough from the long side. Cut the roll into 12 equal pieces and place them in a greased baking dish.

6. Cover the rolls and let them rise for an additional 30–45 minutes. Preheat your oven to 350°F and bake the pumpkin cinnamon rolls for 20–25 minutes, or until they’re golden brown.

7. In a medium bowl, beat the cream cheese and butter until smooth. Add the vanilla, powdered sugar, and milk (or heavy cream), and continue beating until the frosting is creamy and spreadable. Generously frost the warm rolls and enjoy!