Clear your kitchen surface and gather all ingredients and measuring tools.

In a small bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5–10 minutes or until frothy.

In a large bowl, mix the flour, salt, cinnamon, and nutmeg.

Pour the frothy yeast mixture, melted butter, egg, and pumpkin puree into the dry ingredients.

Mix until combined, using your hands as necessary.

Turn the dough onto a floured surface and knead for about 5–7 minutes until smooth and elastic.

Form the dough into a ball and place it in a greased bowl, covering it with a clean towel. Let rise in a warm place for 1–2 hours until doubled in size.

In a small bowl, mix the brown sugar, cinnamon, and nutmeg together.

Once the dough has risen, punch it down and turn it out onto a floured surface.

Roll it out into a rectangle, about 16x12 inches thick.

Spread softened butter over the rolled-out dough and sprinkle the cinnamon-sugar mixture evenly over it.

Starting from one long edge, carefully roll the dough into a tight log and pinch the seam to seal it.

Cut the roll into 12-15 slices using a sharp knife or kitchen string.

Arrange the slices in a greased baking pan, leaving space between them.

Cover the rolls with a towel and let them rise again for about 30-45 minutes, until puffy.

Preheat your oven to 350°F (175°C).

Bake the rolls for 25-30 minutes, or until golden brown. Allow them to cool slightly before frosting!

In a bowl, combine softened cream cheese and butter, beating until smooth.

Gradually add powdered sugar and vanilla, mixing until creamy. Add milk if necessary for desired consistency.

Spread the cream cheese frosting over the warm rolls.