• Preheat the oven to 325°F and line a 13x9 inch baking pan with parchment paper.
• Warm the milk until lukewarm (not hot), and mix it with the dry yeast and granulated sugar until dissolved. Allow it to sit in a warm place to proof for about 10 minutes.
• Once proofed, add the melted butter and eggs, whisking gently until smooth.
• Gradually add the flour to the mixture and knead it into a dough.
• Lightly dust a work surface with flour, and knead the dough for 2-3 minutes until it’s smooth.
• Return the dough to the bowl and let it rise in a warm place for at least 30 minutes.
• Once the dough has risen, roll it out on a floured surface into a rectangular shape.
• Spread the pumpkin puree evenly across the dough.
• In a small bowl, mix the brown sugar, cinnamon, and nutmeg. Sprinkle this mixture over the rolled-out dough.
• Roll the dough tightly into a log, and then cut it into 1-inch thick rolls and place the rolls in the pan.
• Bake for about 20 minutes or until the rolls are golden brown.

For the frosting

• In a small bowl, whisk together the cream cheese, powdered sugar, pumpkin puree, and milk until smooth. If the frosting is too thick, add 1 tablespoon of water to achieve the desired consistency.
• Drizzle the frosting over the freshly baked rolls and let it set for 5-10 minutes before serving.
• Top with a pinch of cinnamon if desired.