1. In a large bowl, combine flour, sugar, yeast, and salt. Mix until well combined.
2. In a separate bowl, whisk together the warm milk, pumpkin puree, melted butter, egg, and vanilla extract.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. If you’ve ever made tortillas with your grandmother, you’ll know this rhythm well!
5. Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
6. Once risen, roll the dough out into a rectangle about 1/4 inch thick.
7. Spread the softened butter over the dough, then sprinkle with a mixture of brown sugar and cinnamon.
8. Carefully roll up the dough from one long side to the other, then cut into 12 equal pieces.
9. Place the rolls into a greased baking dish, cover, and let rise again for about 30 minutes.
10. Preheat your oven to 350°F. Bake the rolls for 25-30 minutes or until golden brown.
11. While the rolls bake, prepare the frosting by beating together cream cheese, powdered sugar, and milk until smooth.
12. Once the rolls are done, let them cool for a few minutes before spreading the frosting on top.

There’s something magical about seeing the dough rise, a reminder of the patience and love that goes into homemade meals. It’s a tradition I cherish and hope you will too.