THE DOUGH: Warm the milk and butter in the microwave until butter is melted. Let mixture cool to 105-115 degrees Fahrenheit.

Meanwhile, in a large bowl {I use the paddle attachment on my stand mixer}, combine the pumpkin, brown sugar, nutmeg, and salt together. Once fully combined, add your warmed milk mixture and beat well.

Add the egg and yeast and beat everything together for 30 seconds. Turn the mixer down to low and add 1 cup of flour. Mix for 5 full minutes, scraping down the side periodically, and then add the remaining flour. Beat for 1 more minute.

Spray a medium bowl with nonstick spray. At this point, the dough will be very soft. Butter your hands {Yep. Butter them. I’ve found it’s the best way to keep the dough from sticking to them.} Place the dough in the bowl and cover tightly with plastic wrap. Let rise until doubled in size, about 60-75 minutes.

After rising, punch down the dough and knead it onto a lightly floured surface until a smooth dough is formed. Add more flour to keep from sticking to your hands or the counter too much. {No more than 1/4 cup.}

Roll out the dough into a 16×10 inch rectangle.

FILLING: Combine the sugar and spices in a small bowl and set aside.

Spread the butter evenly over the dough and then sprinkle the spice mixture evenly on top of the butter.

Starting on the 16 inch side, roll the dough up, nice and tight. Using a very sharp knife {or unflavored dental floss} cut into 10-13 pieces, about 1 & 1/2 inches each.

Arrange rolls into a 9 inch round pan or an 11×7 inch rectangle pan that has been sprayed with nonstick spray. Allow them to rise again in a warm place, until doubled in size. {About an hour.}

Preheat oven to 350°F. Bake rolls for 23-26 minutes {Mine took 24 mins.}, covering with aluminum foil at the 15 minute mark to prevent excessive browning.

FROSTING: Cream together the cream cheese and butter until light and fluffy. Add the milk and powdered sugar and mix until fully combined and smooth. Spread on the warm cinnamon rolls. {The messier, the better.}