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  Preheat the oven to 320°F (160°C). Warm the milk until it's lukewarm, not too hot. Combine it with dry yeast and granulated sugar, stirring until dissolved.
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  Set the mixture aside in a warm place to proof for about 10 minutes. Add melted butter and eggs, then gently whisk until smooth.
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  Gradually add flour to the batter, kneading it to form a dough. Lightly dust your work surface with flour and knead the dough for about 2-3 minutes. Place it back in the bowl, cover, and let it rise in a warm place for at least 30 minutes.
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  Once the dough is ready, roll it out with a rolling pin into a rectangular, flat shape. Spread the pumpkin puree evenly across the surface.
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  In a small bowl, mix the cane sugar, cinnamon, and nutmeg. Sprinkle the mixture evenly over the rolled-out dough.
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  Carefully roll the dough into a log, then slice it into 1-inch thick rolls.
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  Line a 13x9 inch pan with parchment paper and arrange the sliced rolls on it. Bake for about 20 minutes, or until they turn golden brown.

Frosting

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  In a small bowl, whisk together the cream cheese, powdered sugar, and pumpkin puree until smooth. If the consistency is too thick, add 1 tablespoon of water and mix until well combined.
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  Pour the mixture evenly over the freshly baked rolls and let it set for 5-10 minutes. Serve with a sprinkle of cinnamon on top.