Warm the milk and butter together over the stove or in the microwave until the butter is *just* melted.
A few butter specks is ok, you want the mixture lukewarm (105-115F degrees), not scorching hot. Set aside.
Mix pumpkin puree, brown sugar, a dash of nutmeg, and salt together.
Add your warmed milk/butter to this mixture and beat until combined, then add 1 beaten egg and the yeast.
Beat all of this together for 30 seconds, and then add 1 cup of flour.
Mix for 5 full minutes, scraping down the sides of the bowl frequently.
Add 1 and 1/4 cups more flour and mix for 1 more minute.
The dough will be VERY, very, very soft. Place dough into a bowl coated with nonstick spray. Turn the dough around in the bowl so all sides of the dough are coated.
Cover tightly with plastic saran wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-75 minutes.
The dough will be very puffy after this time.
Punch the dough down to deflate it and turn it out onto a lightly floured surface, a pastry mat, or a silicone baking mat. Knead the dough a few times to form a smooth dough.
You will need to add 1/4 cup more flour to make it easy to handle. The dough will stick to your hands, so flour your hands as well. You want the dough as soft as possible, so don’t go adding too much flour.
Combine the brown sugar, cinnamon, and spices into a small bowl.
Spread the top with melted butter and then sprinkle evenly with brown sugar mixture.
Roll it up tightly. Using a very sharp knife, cut into 10-13 pieces, about 1.5 inches each.
Arrange rolls into a 9-inch or 11×7 inch pan that has been lightly sprayed with nonstick spray.
Allow the rolls to rise again in a warm, draft-free place until doubled in size. This takes about 1 hour.
Preheat oven to 350 degrees. Bake the rolls for 22-28 minutes, covering with aluminum foil at the 15 minute mark to prevent heavy browning. My rolls took 24 minutes.
You can make up some cream cheese frosting, or just eat them right out of the oven!