Activate Yeast: In the bowl of a stand mixer, combine warm milk (105°-110°F), granulated sugar, and yeast. Whisk gently and let sit for 5 to 7 minutes until frothy and fragrant.

Mix Wet Ingredients: Whisk in the pumpkin puree, melted butter, egg, and vanilla extract until smoothly incorporated.

Knead Dough: Fit mixer with dough hook. Add flour, salt, and pumpkin pie spice. Knead on low speed for 8 to 10 minutes until a smooth, pliable, slightly tacky dough forms that pulls away cleanly from the sides. (If using hands, knead on a floured surface for 10-12 minutes).

First Rise: Form the dough into a smooth ball and place into an oiled bowl. Cover with a warm, damp kitchen towel and let rise in a warm spot for 60 to 75 minutes, or until doubled in size.

Roll Out Dough: Punch down the risen dough and turn it out onto a lightly floured countertop. Roll into a large 12x18-inch rectangle approximately ¼-inch thick.

Spread Filling: Spread the softened butter evenly across the dough, leaving a ½-inch border along the far long edge. In a small bowl, mix dark brown sugar, cinnamon, and nutmeg, then sprinkle generously over the butter, patting it down gently to adhere.

Roll & Slice: Starting from the long edge closest to you, roll the dough tightly into a uniform 18-inch cylinder. Using unflavored dental floss or clean sewing thread (or a very sharp serrated knife), slice into 12 equal rolls, about 1 ½ inches thick.

Second Rise: Arrange the rolls cut-side up in a buttered 9x13-inch ceramic or metal baking dish. Cover loosely with a towel and let rise for 30 to 45 minutes until puffed and touching.

Bake to Golden: Preheat oven to 350°F (175°C). (Baker's Secret: Pour ⅓ cup warm heavy cream over the risen rolls right before baking for ultra-gooey bakery texture!). Bake for 22 to 26 minutes until tops are lightly golden brown and centers register 190°F.

Whip Glaze & Frost: While baking, beat cream cheese, butter, maple syrup, vanilla, and powdered sugar until ultra-fluffy and smooth. Spread half the warm glaze over the rolls 5 minutes out of the oven so it melts into every crevice, then dollop the remaining glaze over the top before serving warm!