1. Prepare the Dough:

In a microwave-safe bowl, warm the buttermilk (about 20 seconds) and add yeast and sugar. Let it sit for about 5 minutes until it becomes bubbly.

In a separate large mixing bowl, combine the flour, salt, pumpkin pie spice, and nutmeg.

Add the pumpkin puree, egg, and butter to the yeast mixture and stir to combine.

Gradually add the dry ingredients to the wet mixture, 1 cup at a time, stirring until a dough begins to form.

Knead the dough for about 5 minutes until smooth and elastic. If it’s sticky, add a little more flour as needed.

Cover the dough with a damp towel or plastic wrap, and let it rise for 1 hour or until doubled in size.

2. Make the Filling:

In a small bowl, mix brown sugar and cinnamon.

Once the dough has risen, punch it down and roll it out onto a floured surface into a rectangle (about 12×18 inches).

Spread the softened butter evenly over the dough, then sprinkle the cinnamon-sugar mixture over the butter.

3. Shape the Rolls:

Roll the dough tightly from the long edge into a log, sealing the edge when finished.

Slice the dough into 12-15 rolls, and place them into a greased baking dish or on a parchment-lined baking sheet.

Let the rolls rise for an additional 30 minutes.

4. Bake the Rolls:

Preheat your oven to 350°F (175°C).

Bake the rolls for 20-25 minutes, or until golden brown.

5. Make the Caramel Cream Cheese Frosting:

In a saucepan over medium heat, melt the butter and brown sugar together, stirring constantly for about 2 minutes.

Remove from heat and stir in the cream cheese, milk, and vanilla extract until smooth.

Let the frosting cool slightly before drizzling it over the warm cinnamon rolls.

6. Serve & Enjoy:

Drizzle the caramel cream cheese frosting generously over the warm rolls.

Serve immediately for the best taste and texture!