In a large mixing bowl, warm the milk to about 110°F (lukewarm). Sprinkle the yeast over the milk and let it sit for 5-10 minutes until it becomes foamy. Then, add in the sugar, melted butter, pumpkin puree, salt, cinnamon, and nutmeg. Mix everything until it’s well combined. Gradually add the flour, one cup at a time, stirring until a soft dough forms. Knead the dough on a lightly floured surface for about 6-8 minutes until it’s smooth and elastic (or use a stand mixer with a dough hook). Once done, place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place until it doubles in size—this should take about 1 to 1.5 hours.

While the dough is rising, prepare the filling. In a small bowl, combine the softened butter, brown sugar, cinnamon, and any optional spices until you have a smooth and spreadable mixture.

Once the dough has risen, punch it down and roll it out on a floured surface into a 16×12 inch rectangle. Spread the prepared filling evenly over the dough, leaving a small border around the edges. Starting from the long edge, tightly roll up the dough into a log. Cut the log into 12 equal pieces using a sharp knife or dental floss.

Place the rolls into a greased 9×13 inch baking dish, making sure to leave some space between them. Cover with a towel or plastic wrap again, and let them rise for about 30-45 minutes until they look puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes or until they are golden brown and cooked through.

As the rolls bake, prepare the cream cheese frosting by beating together the cream cheese and butter in a medium mixing bowl until smooth. Gradually add in the powdered sugar until you reach the desired sweetness and consistency. Mix in the vanilla extract and a pinch of salt for flavor.

Once the rolls are done baking, let them cool for about 10 minutes in the pan. Then, generously spread the cream cheese frosting over the warm rolls. Serve them warm for a cozy treat, and enjoy every bite!