1. Brown the butter in a saucepan over medium heat until golden brown specks form and a nutty aroma emerges, then let cool slightly.

2. In a large bowl combine warm milk and yeast, letting rest 5–10 minutes until foamy.

3. Add pumpkin puree, brown butter, sugar, salt, and egg to the yeast mixture, then gradually add flour until a soft dough forms.

4. Knead the dough on a floured surface for 6–8 minutes until smooth and elastic, place in a greased bowl, cover, and let rise 1–1.5 hours until doubled.

5. Mix brown sugar, cinnamon, nutmeg, and melted brown butter to create the filling.

6. Roll the dough into a ¼ inch thick rectangle, spread the filling evenly, roll tightly from the long side, and slice into 12 rolls.

7. Arrange rolls in a greased dish, cover, and let rise 30–45 minutes until puffy.

8. Preheat oven to 350°F (175°C) and bake rolls for 25 minutes until golden brown.

9. Spread cream cheese frosting over warm rolls, letting it melt into the crevices for a glossy finish.