Pumpkin Dough:

1. Warm the milk and butter together over the stove or in the microwave until the butter is just melted. It’s okay if there are a few butter specks remaining. Set aside.
2. Using your stand mixer fitted with a paddle attachment, beat the pumpkin puree, brown sugar, nutmeg, and salt together on medium speed.
3. Add the warmed milk and butter mixture and beat until combine.
4. Beat in the egg and yeast.
5. With the mixer running on low speed, add 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl frequently. Add 1 and 1/4 cups more flour and beat for 1 more minute. The dough will be very soft.
6. Place dough into a greased bowl (a bit of olive oil or nonstick spray to grease works). Turn the dough around in the bowl so all sides of the dough are coated.
7. Cover tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size. This will take about 1 – 1.5 hours.
8. Gently punch the dough down to deflate it and turn it out onto a lightly floured surface. Knead the dough a few times, so it is smooth. If it is too sticky, knead in a little more flour.

Filling:

1. Roll the dough out into an 18×10 inch rectangle.
2. Spread the softened butter evenly on top.
3. Combine the brown sugar, cinnamon, and spices into a small bowl. Sprinkle all over the top. Add cranberries to taste (if using).
4. Roll it up tightly. Using a very sharp knife, cut into 101-12 pieces, about 1.5 inches each. Arrange rolls into a greased 9-inch or 11×7 inch pan.
5. Cover with plastic wrap and allow the rolls to rise again in a warm, draft-free environment until doubled in size. This takes about 1 hour (or use the below overnight option).
6. Preheat oven to 350°F
7. Bake the rolls for 22-28 minutes, loosely covering with aluminum foil after 15 minutes to prevent heavy browning.
8. Remove from oven and allow to slightly cool before icing.

Frosting:

1. Beat your cream cheese until it is light and fluffy.
2. Add powdered sugar and vanilla.
3. Drizzle in milk until you get the desired consistency.

Made Ahead/Overnight Option:

1. Prepare the rolls through step 4. Instead of allowing the cut rolls to rise in a warm environment, place the pan into your refrigerator and allow the rolls to rest for up to 14 hours before baking.
2. When it is time to bake, allow the rolls to come up to room temperature and rise for one hour on the counter (or until almost doubled in size). Then bake as directed.