Warm 1 cup of milk to 100-110°F and sprinkle 2 ¼ teaspoons of active dry yeast and 1 tablespoon of sugar over it, allowing it to sit for about 10 minutes until frothy.

In a bowl, combine 4 cups of all-purpose flour, ¼ cup of sugar, 1 teaspoon of kosher salt, 2 teaspoons of pumpkin pie spice, and 1 teaspoon of cinnamon; add the yeast mixture, 1 egg, 1 yolk, ¼ cup of softened butter, and 1 cup of pumpkin puree, mixing for about 5 minutes.

Cover the dough and let it rise in a warm area until doubled in size, approximately 1 hour.

Transfer dough to a floured surface, roll to a 12"x18" rectangle, and spread with ¼ cup melted butter and cinnamon-sugar mixture.

Roll into a log shape and cut into 12 equal rolls, arranging in a greased 9x13-inch baking dish.

Let the sliced rolls rise for about 30 minutes in a warm spot until puffed.

Preheat oven to 350°F and bake rolls for 25-30 minutes until golden brown.

While baking, make the frosting by mixing 8 ounces cream cheese, ¼ cup softened butter, ½ cup pumpkin puree, 1 teaspoon vanilla extract, and 2 cups powdered sugar until smooth.

Once baked, spread frosting over warm rolls for a delicious glaze.