Warm the milk to about 110°F, stir in yeast and sugar, and let sit until foamy, 5-10 minutes.

Whisk in melted butter, eggs, salt, and nutmeg, then mix in flour a cup at a time to form a soft dough.

Knead on a floured surface 5-7 minutes until smooth and slightly tacky.

Let rise in a greased, covered bowl in a warm spot for 1-1½ hours until doubled.

Combine softened butter and pumpkin puree for the filling; in a separate bowl mix brown sugar, cinnamon, and nutmeg.

Roll dough into a 12x18-inch rectangle, spread with pumpkin butter leaving a ½-inch border, then top with brown sugar mixture.

Roll into a tight log from the filled long edge, pinch the seam, and slice into 15 rolls.

Arrange in a greased 9x13 pan, cover, and let rise 30-45 minutes until puffy. Preheat oven to 350°F near the end.

Bake 22-25 minutes until golden, tenting with foil if browning too fast.

Beat cream cheese, pumpkin puree, and powdered sugar together, thin with milk as needed, then spread over warm rolls and dust with cinnamon.