Warm the milk to a temperature between 100-110°F, add the active dry yeast and ½ teaspoon of sugar. Allow to sit for about 10 minutes until frothy.

In a stand mixer bowl, combine 4 cups of flour, ¼ cup of sugar, 1¼ tsp of salt, ½ tsp of pumpkin pie spice, and ¼ tsp of cinnamon. Mix, then add the frothy yeast mixture, 1 egg, 1 egg yolk, 4 tbsp softened butter, and 1 cup pumpkin puree. Mix on medium speed for 5 minutes.

Shape the dough into a ball, place in a greased bowl, cover with a towel, and let rise for about 1 hour.

Turn the dough out onto a floured surface and roll it into a 12x18 inch rectangle. Spread 4 tbsp melted butter, then sprinkle with 1 tbsp cinnamon and 1 cup brown sugar.

Roll tightly into a log and cut into 12 equal rolls. Place in a greased baking dish.

Cover the dish with a towel and let rise for 30 minutes while preheating the oven to 350°F.

Bake the rolls for 25-30 minutes until golden brown.

While baking, prepare the frosting by beating together 4 oz cream cheese, 4 tbsp softened butter, 1 cup powdered sugar, and ¼ tsp vanilla extract until smooth.

Once rolls are out of the oven, spread the cream cheese frosting over the warm rolls.