In a large mixing bowl, combine the warm milk, melted butter, and sugar. Stir gently until the sugar dissolves.

Sprinkle the yeast over the milk mixture and let it sit for about 5 minutes until foamy. This activates the yeast.

Add the pumpkin puree, egg, and salt to the mixture. Mix well.

Gradually add the flour, one cup at a time, mixing until a soft dough forms. If using a stand mixer, use the dough hook attachment.

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

In a small bowl, mix together the brown sugar, cinnamon, nutmeg, and ginger.

Spread the softened butter over the rolled-out dough, leaving a small border around the edges.

Sprinkle the sugar mixture evenly over the buttered dough.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Starting from one long edge, roll the dough tightly into a log.

Cut the log into 12 equal pieces and place them in a greased baking dish.

Cover the rolls with a cloth and let them rise for another 30 minutes.

Preheat your oven to 350°F (175°C).

Bake the rolls for 20-25 minutes, or until golden brown.

Remove from the oven and let cool slightly before glazing.

In a medium bowl, whisk together the powdered sugar, cream cheese, milk, and vanilla extract until smooth.

Adjust the milk as needed to achieve your desired glaze consistency.

Drizzle the glaze over the warm cinnamon rolls.

Serve immediately and enjoy the ooey gooey goodness!