Activate the Yeast: In a small bowl, dissolve the yeast in warmed milk (110°F) with a teaspoon of sugar. Let it sit for about 5-10 minutes until frothy.

Mix the Dry Ingredients: In a large mixing bowl, whisk together 3 ½ cups flour, sugar, salt, cinnamon, and nutmeg.

Combine Wet Ingredients: In another bowl, mix the pumpkin puree, melted butter, and egg.

Form the Dough: Pour the frothy yeast mixture and pumpkin mixture into the dry ingredients. Mix until a sticky dough forms. Add more flour as needed until the dough is manageable but still slightly tacky.

Knead and Rise: Knead the dough on a floured surface for about 5 minutes until smooth. Place it in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about an hour.

Prepare the Filling: While the dough rises, mix together brown sugar, cinnamon, and softened butter in a bowl. If using, chop the nuts and have them ready.

Roll Out the Dough: Once the dough has risen, punch it down and roll it out into a rectangle about ¼ inch thick.

Spread and Roll: Spread the filling mixture evenly across the dough. Sprinkle nuts if desired. Starting from one end, roll the dough tightly into a log.

Slice the Rolls: Cut the rolled dough into 12 equal pieces. Arrange them in a greased baking dish.

Second Rise: Cover the rolls with a towel and let them rise for another 30-45 minutes until fluffy.

Bake: Preheat the oven to 350°F. Bake for 25-30 minutes until golden brown.

Frost and Enjoy: To prepare the frosting, beat together the cream cheese, butter, powdered sugar, vanilla, and milk until fluffy. Spread over warm rolls and enjoy!