In a mixing bowl, combine warm milk and sugar. Stir in yeast and let it proof for about 5 minutes until frothy.

Then, add pumpkin puree, melted butter, and one egg. Mix until combined.

In another large bowl, whisk together flour, salt, and cinnamon.

Gradually add to the wet mixture. Stir with a wooden spoon until a dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until it is smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about an hour, or until doubled in size.

While the dough rises, mix together the brown sugar, cinnamon, nutmeg, and ginger in a small bowl. Set aside.

Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle about 1/4 inch thick.

Spread the softened butter over the surface and sprinkle the filling mixture evenly.

Starting from a long edge, tightly roll up the dough into a log.

Slice the log into 12 equal pieces.

Place the rolls in a greased baking dish and cover, letting them rise again for about 30 minutes.

Preheat your oven to 350°F. Once the rolls have doubled, bake for 25-30 minutes or until golden brown.

Let them cool slightly.

In a mixing bowl, beat the softened cream cheese and butter together until smooth.

Gradually add powdered sugar and vanilla extract, mixing until fluffy. Add milk if needed to reach your desired consistency.

Spread the cream cheese frosting generously over warm rolls.

Serve immediately and enjoy the heavenly aroma wafting through your home.