Step 1

Combine milk and sugar in a bowl and put in microwave until the temp is reached (it's supposed to be lukewarm, not hot).

Step 2

Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.

Step 3

(Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).

Step 4

Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.

Step 5

Add the flour, salt, eggs and butter and knead for 8-10 minutes. It should form a ball, and be relatively smooth.

Step 6

Let sit in a warm place, until doubled in size (about an hour?). Punch down.

Step 7

Turn the dough out onto a lightly floured surface, cover and let rest for 10 minutes - this is an important step, don't skip!

Step 8

Combine the pumpkin, brown sugar and pumpkin pie spice. Set aside.

Step 9

Roll dough into a 16x21-inch rectangle.

Step 10

Brush the dough with melted butter and spread the filling evenly over the dough. Leave a gap for sealing the long edge.

Step 11

Roll up dough, seal, and cut into 12 rolls. I use (plain, unflavored) dental floss to do this.

Step 12

Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.

Step 13

Place rolls in 2 lightly greased deep-dish pie pans (or use a 9x13 pan). Cover and let rise until nearly doubled, about 30 minutes.

Step 14

Preheat oven to 400 degrees F

Step 15

Bake rolls in preheated oven until golden brown, about 15 minutes.

Step 16

While rolls are baking, beat together cream cheese, butter, confectioners' sugar, vanilla, salt, pumpkin pie spice. Add milk to achieve consistency desired.

Step 17

Spread frosting on warm rolls before serving.