Heat milk in a small saucepan or in the microwave to 110-115F (43-46C).

Pour warmed milk into a large mixing bowl, or the bowl of a stand mixer fitted with a dough hook, and add yeast and a teaspoon of your sugar. Allow mixture to sit for 5-10 minutes until yeast is foamy (if yeast doesn’t foam after 10 minutes it is likely dead and you will need to start over).

Once yeast is foamy, add remaining 2 Tablespoons sugar, pumpkin, melted butter, egg and egg yolk, pumpkin pie spice, salt, and 2 cups (250g) of bread flour. Stir until well-combined.

Gradually add remaining flour as needed until dough is soft and tacky, but not sticky and begins to cling to itself and pulls away from the sides of the bowl.

Knead dough with your stand mixer or transfer dough to a clean, lightly floured surface and knead by hand.. Knead until dough is smooth and elastic, adding more flour if dough becomes too sticky (typically about 10 minutes by hand, or 5 minutes with a stand mixer).

Lightly grease a large bowl with oil. Place dough in bowl, turn to coat all over with oil, and cover with plastic wrap. Let rise in a warm place until dough has doubled in size, about 1-2 hours.

In a small bowl whisk together brown sugar, pumpkin pie spice, cinnamon and salt. Set aside.

Lightly grease a 13x9” (33x23cm) pan with butter, set aside.

Once dough has finished rising, punch down to deflate and transfer to a clean, lightly floured surface. Use a rolling pin to form into a 20x8” (50x20cm) rectangle.

Spread the surface of the dough evenly with your softened butter, leaving a ½” (1.5cm) perimeter around the edges.

Sprinkle filling evenly over the surface and gently press it into the butter.

Starting with the longer end, tightly roll the dough into a log, pinching the seam to seal.

Use a sharp knife to cut into 12 even slices and transfer to prepared baking pan, evenly spacing slices. Cover with plastic wrap and allow to rise for 30-60 minutes, or until rolls are puffed. While rolls are rising, preheat oven to 350F (175C).

Once rolls have risen, remove the plastic wrap and transfer to center rack of 350F (175C) preheated oven. Bake for 26-30 min, until edges of rolls begin to slightly brown. You can use an instant read thermometer to test the thickest part of an outer cinnamon roll and it should reach 185-190F (87C) when done. Prepare icing.

Gradually add powdered sugar, stirring until combined.

Add milk or cream and stir well, until smooth and uniform.

For a gooey glaze, allow rolls to cool only slightly (about 10 minutes) before applying frosting, for a thicker frosting allow rolls to cool completely before applying. Serve and enjoy!