Warm the milk to about 110°F (43°C) in a saucepan or microwave. Mix in sugar, then add yeast and let sit for 5-10 minutes until frothy.

Combine pumpkin puree, beaten egg, and melted butter into yeast mixture. Mix until smooth, then gradually add bread flour, pumpkin pie spice, and salt until dough forms.

Knead the dough for about 8-10 minutes until smooth and elastic. Add flour if necessary to reach the right consistency.

Place dough in a greased bowl, covering it with a damp cloth, and let rise in a warm area until doubled in size, about 1 hour.

Mix dark brown sugar and cinnamon for the filling in a small bowl.

Roll out the dough to a rectangle, spread melted butter, and sprinkle with filling. Roll into a log and cut into 12 sections.

Place rolls in a greased baking pan, let rise for another 30 minutes while preheating oven to 350°F (175°C).

Bake for 20-25 minutes until golden brown and soft. Let cool slightly before frosting.

Beat cream cheese, softened butter, powdered sugar, maple syrup, and salt in a bowl until smooth and creamy.

Frost warm rolls with the maple cream cheese frosting before serving.