In a small bowl, mix the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until frothy.

In a large mixing bowl, whisk together the pumpkin puree, melted butter, and egg.

Pour the yeast mixture into the pumpkin mixture and stir until well combined.

In another bowl, combine the flour, salt, and spices (cinnamon, nutmeg, and cloves).

Gradually add the dry ingredients into the wet mixture, stirring until a dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for approximately 1 hour or until doubled in size.

While the dough is rising, prepare the filling by mixing additional sugar and cinnamon.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle.

Spread the filling evenly across the rolled-out dough, then roll it up tightly from the long side.

Slice the rolled dough into even pieces (about 1 inch thick).

Place the rolls in a greased baking dish, cover again, and let them rise for an additional 30 minutes.

Preheat your oven to 350°F (175°C). Bake for about 20-25 minutes or until golden brown.