1. In a bowl, combine warm milk, 1 tbsp sugar, and yeast. Let foam for 5 minutes.

2. Whisk in pumpkin purée, melted butter, egg, and remaining sugar until smooth.

3. Gradually add flour and salt; knead 6–8 minutes until soft and elastic. Let rise in a greased bowl, covered, until doubled (1–1½ hrs).

4. Mix brown sugar, filling sugar, and chai spice in a bowl. Melt butter for brushing.

5. Punch down dough and roll into a 16×12-inch rectangle. Brush with melted butter and sprinkle filling evenly.

6. Roll tightly from long edge, seal seam, and cut into 12 rolls. Place in a greased 9×13-inch dish. Cover and let rise 30–40 minutes.

7. Preheat oven to 350°F. Bake rolls 22–25 minutes until golden but soft.

8. Whisk cream cheese, powdered sugar, vanilla, and cream until smooth. Spread glaze over warm rolls.