1. In a large mixing bowl, whisk together 2 cups of flour with the sugar, yeast, pumpkin pie spice, and salt.

2. In a measuring glass, add the milk and sliced butter. Microwave for 60–90 seconds until warm but not hot.

3. Pour the warm milk into the dry mix and stir to combine.

4. Mix in the pumpkin and egg.

5. Add 1 1/2 cups of flour and stir until the dough starts to come together.

6. Knead the dough inside the bowl, adding more flour as needed, until soft and no longer sticky.

7. Form the dough into a ball and let it rest for 10 minutes.

8. Scoop the pumpkin for the filling into a paper towel and squeeze out excess moisture.

9. Mash the room temperature butter and pumpkin together with a fork until smooth.

10. Roll the dough into a 15×18″ rectangle on a lightly floured surface.

11. Spread the pumpkin butter evenly over the dough, leaving a 1/2″ border around the edges.

12. Sprinkle brown sugar and cinnamon mixture over the pumpkin butter and spread evenly.

13. Roll the dough tightly from the long side into a log.

14. Use floss to slice off uneven ends, then cut into 12 even rolls.

15. Place rolls into a buttered 9×13 baking dish. Cover and rise at room temp for 1 hour.

16. Preheat oven to 350°F near the end of the rise.

17. Bake for 20–25 minutes until center rolls show resistance when pressed.

18. Cool for 15 minutes before frosting.

19. Mash together butter and cream cheese for icing.

20. Add powdered sugar in two additions, then mix in vanilla.

21. Whisk until smooth and spread icing on warm rolls.

22. Serve fresh and enjoy!