In a mixing bowl, combine 1 cup of lukewarm milk with 2 teaspoons of active dry yeast and let it froth for 5–10 minutes.

In a separate bowl, whisk together 3 ½ cups of all-purpose flour, ¼ cup of sugar, and 2 beaten eggs. Stir in ½ cup of melted butter, then gradually add the yeast mixture, kneading until the dough is smooth. Allow to rise for 1–1 ½ hours.

In a small saucepan, add 1 cup of pumpkin puree and cook over medium heat for about 10 minutes until thickened, then remove from heat and let cool.

Mix the reduced pumpkin puree with ½ cup of brown sugar, 2 teaspoons of ground cinnamon, and ½ cup of softened butter until smooth.

Roll the risen dough into a large rectangle, spread the pumpkin filling, roll tightly, slice into 12 sections, and place in a greased baking dish.

Cover the dish and let the rolls rise for an additional 30–45 minutes in a warm environment.

Preheat the oven to 350°F (175°C) and bake the rolls for 25–30 minutes until golden brown.

While the rolls are baking, whip together 4 ounces of softened cream cheese, ¼ cup of butter, 1 cup of powdered sugar, 1 tablespoon of espresso powder, and 2 tablespoons of maple syrup until smooth.

Once baked, let the rolls cool for 10 minutes before drizzling the icing over them.