In a large mixing bowl, combine warm milk with active dry yeast. Let it sit for 5-10 minutes until frothy.

Add melted butter, pumpkin puree, sugar, and chai spice blend. Mix until well combined and gradually incorporate all-purpose flour until a soft dough forms.

Transfer dough to a floured surface and knead for 5-7 minutes until smooth and elastic. Shape into a ball.

Place dough in a greased bowl, cover with a towel, and let rise for 1 hour, until doubled in size.

After the rise, punch down the dough, roll out to ½ inch thick, spread softened butter, and sprinkle brown sugar. Roll tightly into a log and cut into 12 slices.

Cover sliced rolls and let rise for 30 minutes while preheating the oven to 350°F. Bake for 25-30 minutes until golden brown.

Prepare frosting by mixing softened cream cheese, powdered sugar, and vanilla extract until smooth. Drizzle over warm rolls after cooling slightly.