Preheat oven to 320°F (160°C) 🔥.

Warm the milk until lukewarm, then mix in yeast and granulated sugar. Let it proof for about 10 minutes in a warm place 🌞 — it should get bubbly.

Whisk in melted butter and eggs. Slowly add the flour and stir until dough forms. Knead on a floured surface for 2–3 minutes. Cover and let the dough rise for 30 minutes ⏳.

Roll out the dough into a rectangle with a rolling pin.

Spread the pumpkin purée over the dough, then sprinkle with the cinnamon, nutmeg, and brown sugar mixture. 🍬

Roll the dough into a log and slice into 1-inch thick rolls. 🌀

Line a 13x9-inch baking dish with parchment paper or a silicone mat. Place the rolls inside, spaced slightly apart.

Bake at 320°F for about 20 minutes, or until golden brown. 🧁

In a small bowl, mix cream cheese, powdered sugar, pumpkin purée, and milk until smooth. 🥄

If it’s too thick, add 1 tbsp of water to thin.

Once rolls are out of the oven, spread the frosting over the warm rolls. Let it melt in, and sprinkle a little cinnamon on top.

Let sit for 5–10 minutes before serving. ✨