Prepare the Dough

1. Activate the Yeast: In a small bowl, combine warm milk and sugar. Stir in the yeast and let it sit for 5 minutes until frothy.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together flour, salt, and pumpkin spice.
3. Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, melted butter, and egg. Gradually add the yeast mixture.
4. Form the Dough: Slowly add the wet mixture to the dry ingredients, stirring until a dough forms. Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
5. First Rise: Place the dough in a greased bowl, cover with a damp towel, and let it rise for 1 hour or until doubled in size.

Make the Filling

1. Prepare the Mixture: In a small bowl, mix brown sugar, granulated sugar, cinnamon, and pumpkin spice. Set aside.

Roll and Fill

1. Roll Out the Dough: Once the dough has risen, roll it out on a floured surface into a 12×18-inch rectangle.
2. Spread the Butter: Evenly spread softened butter over the dough.
3. Sprinkle the Filling: Generously sprinkle the cinnamon-sugar mixture over the buttered dough, ensuring even coverage.

Shape the Rolls

1. Roll the Dough: Starting from the longer side, tightly roll the dough into a log.
2. Cut into Rolls: Use a sharp knife or dental floss to cut the log into 12 equal pieces.
3. Second Rise: Place the rolls into a greased 9×13-inch baking dish, cover, and let them rise for 30 minutes.

Bake the Rolls

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Bake: Bake the rolls for 20–25 minutes or until golden brown.

Prepare the Glaze

1. Mix the Ingredients: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and milk. Mix until creamy.

Glaze the Rolls

1. Cool Slightly: Allow the rolls to cool for 5–10 minutes.
2. Spread the Glaze: Generously spread the cream cheese glaze over the warm rolls.