Begin by cooking the reduced pumpkin in a medium saucepan over medium heat for 3–4 minutes until thickened and darkened in color. Set aside to cool.

In a large mixing bowl, combine warm milk, melted butter, and sugar. Sprinkle yeast over the mixture and let sit for 5 minutes until frothy. Mix in eggs, reduced pumpkin, and flour, kneading until smooth and elastic.

Transfer the dough to a greased bowl, cover, and place in a warm area to rise for 1–2 hours until doubled in size.

In a small bowl, mix brown sugar, cinnamon, and any additional spices for the filling. Set aside.

Once risen, punch down the dough and roll it into a rectangle about ¼ inch thick. Spread filling evenly across the surface.

From one long edge, tightly roll the dough into a log. Slice into 12 rolls and place cut side up in a greased baking pan.

Cover with a towel and let rise another 1–2 hours until puffy.

Preheat your oven to 350°F (175°C). Bake rolls for 25–30 minutes until golden brown and springy.

Prepare the icing by whisking together softened cream cheese, powdered sugar, coffee, and maple syrup until smooth.

Allow rolls to cool for 10 minutes before drizzling with icing.