Preheat the oven to 350°F

Make the Dough - Warm your milk (not hot—just cozy warm). Mix it with the dry yeast and sugar. Let it proof for about 10 minutes, until it starts to foam.

Mix Everything Together - Add the melted butter and eggs to the yeast mixture and stir gently. Gradually add flour, cinnamon, and nutmeg, then knead the dough until smooth and elastic.

Let It Rise - Cover your dough with a towel and let it rest in a warm spot for 30–40 minutes. It should double in size—this is where the magic happens.

Roll It Out - Dust your surface with flour and roll the dough into a rectangle. Spread pumpkin purée evenly over it.

Add the Filling - Mix the brown sugar, cinnamon, and nutmeg together. Sprinkle this mixture over the pumpkin layer, then roll the dough into a log and slice into 1-inch pieces.

Bake - Line your baking pan with parchment paper, arrange your rolls, and bake at 350°F for about 20 minutes, or until golden brown.

Make the Frosting - Whisk cream cheese, powdered sugar, pumpkin purée, and milk until smooth. If it’s too thick, add a little water or milk. Pour over the warm rolls and let it set for 5–10 minutes before serving.