• In a small saucepan, warm the milk to around 95-104°F / 35-40°C and pour the warm milk into a bowl of a stand mixer. Sprinkle yeast and sugar over the milk. If using active dry yeast, let this sit for around 5-10 minutes until it becomes foamy; if using instant yeast, this step can be skipped. 180 g whole milk, 2 teaspoons instant yeast or active dry yeast, 50 g granulated sugar
• Add the flour, salt, pumpkin puree, spices, and egg to the yeast mixture. Fit the stand mixer with a dough hook attachment and mix to form a thick dough. 500 g all-purpose flour, 170 g pumpkin puree, 1 large egg, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ⅛ teaspoon cloves, ¾ teaspoon salt
• Add in the softened butter a few cubes at a time. 55 g butter
• Keep mixing on medium speed for around 10-12 minutes until the soft dough is smooth and strong and it pulls away cleanly from the sides of the bowl. Alternatively, knead the dough by hand for 10-15 minutes. If you need a break, take it. The dough responds well to resting time.

First rise

• Once kneaded, form the dough into a smooth ball. Transfer the dough to a lightly greased bowl and cover.
• Let the dough rise in a warm place until doubled in size, around 1- 1 1/2 hours. The exact time the dough rises will depend on your room temperature.
• If making the dough ahead of time, it can be covered tightly with plastic wrap and refrigerated for up to 16 hours, which will rise more slowly.

The filling 

• ​Add the remaining pumpkin puree to a mixing bowl. Dab a paper towel over it to remove the excess moisture. 113 g pumpkin puree
• Mix the softened butter, brown sugar, and cinnamon into a sticky paste. 113 g butter, 100 g soft brown sugar, 1 tablespoon ground cinnamon

Shaping

• Punch down the risen dough and pull it from the bowl onto a well-floured work surface. If the dough has come from the fridge, it will be very stiff.
• Use a rolling pin to roll the dough out into a 12x18 inch (30x45cm) large rectangle. Spread the dough with the pumpkin filling, leaving a 1-inch border. Roll the dough up from the long side into a log. Cut the log into 12 equal pieces using unflavored dental floss or a serrated knife. If the filling is too soft, place the log in the fridge for 10 minutes before slicing. 
• Place the rolls in a parchment paper lined pan and let them rise in a warm spot until doubled in size - around 45-60 minutes, depending on room temperature. 

Baking and frosting

• Preheat the oven to 350°F (180°C). 
• Bake the buns for 25-28 minutes until golden brown. If they are browning too fast, you can cover the top of the buns loosely with aluminum foil. 
• In a small bowl, mix the cream cheese until smooth and creamy. Add in the butter. powdered sugar, vanilla, and milk. Beat it together until creamy. Spread the frosting over the still-warm rolls with an offset spatula. 113 g cream cheese, 30 g butter, 120 g confectioners sugar, 1/2 teaspoon vanilla paste, 2 Tablespoons milk
• Serve the pumpkin rolls while still warm. On the following days, they can be reheated gently in the microwave.