Begin by warming the milk to about 110°F, then combine it with granulated sugar and quick rise yeast. Allow it to sit for about 5-10 minutes until frothy.

Combine the activated yeast mixture with pumpkin puree, melted butter, and an egg. Mix on medium speed until smooth and well combined.

Gradually add bread flour, pumpkin pie spice, and salt, mixing on low speed until a soft, slightly sticky dough forms.

Knead the dough by hand on a lightly floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place until doubled in size, roughly 1 hour.

After rising, punch the dough down, roll it into a rectangle about 1/2 inch thick, and spread softened butter over it.

In a separate bowl, mix dark brown sugar and ground cinnamon. Sprinkle this mixture over the buttered dough.

Starting from one long edge, roll the dough tightly into a cylinder, then slice it into 1-inch thick sections.

Place cut rolls in a greased baking pan, cover, and let them rise again for about 30 minutes while the oven preheats to 350°F.

Bake the rolls for 20-25 minutes until tops are golden and a toothpick comes out clean.

While cooling, beat together cream cheese, butter, powdered sugar, maple syrup, and salt to make the glaze.

After 10 minutes of cooling, spread the glaze over the warm rolls and serve.