In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes bubbly.

Add pumpkin puree, melted butter, and egg to the mixture and mix well.

In another bowl, whisk together the flour, cinnamon, nutmeg, and salt.

Gradually add the dry mixture to the wet mixture until you form a soft dough.

On a floured countertop, knead the dough for about 5 minutes until it’s smooth and elastic.

Place the dough in a greased bowl, cover it with a clean cloth, and let it rise in a warm place for 1 hour or until it doubles in size.

After rising, punch down the dough and roll it into a rectangle about 1/4 inch thick. Spread a thin layer of melted butter over the surface.

Mix 1/4 cup of sugar with 1 tablespoon of cinnamon and sprinkle it evenly over the dough.

Roll the dough tightly from one end to the other.

Slice the rolled dough into 1-inch thick sections and place them in a greased baking dish.

Let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C) and bake the rolls for 20-25 minutes or until golden brown on top.

While the rolls are baking, mix cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust milk for desired consistency.

Once the rolls are out of the oven, let them cool for a few minutes before generously spreading the cream cheese frosting over the top.

Serve warm!