• Preheat oven to 320°F. Line a 9x13 inch pan with parchment paper.
• In a large bowl, warm milk to lukewarm, between about 105˚F and 115°F. Add sugar and yeast and stir until dissolved. Proof for 10 minutes in a warm location.
• Add eggs and melted butter to the warm yeast mixture and whisk until smooth.
• Gradually add the flour, and knead to form a dough.
• Sprinkle a flat surface with flour and place dough on top. Sprinkle dough with flour and knead for 2-3 minutes. Place dough back in the bowl, cover and allow to rise in a warm location for 30-40 minutes, or until about doubled in size.
• Sprinkle a flat surface with flour and place dough on top. Sprinkle dough with flour. Using a rolling pin, roll dough into a 10x16 inch rectangle.
• Spread pumpkin puree evenly onto the rectangle of dough.
• In a small bowl, stir together sugar, cinnamon, and nutmeg. Sprinkle over the pumpkin.
• From the longer end, roll dough into a log. Cut the log into 1 inch pieces.
• Place rolls, cut side up, into the prepared pan. Bake for 20 minutes, or until golden brown and dough is cooked through.

To Make Frosting

• In a small bowl, whisk together cream cheese, pumpkin puree, and milk.
• Add powdered sugar and continue mixing until smooth. For a thinner frosting, add 1 teaspoon of milk at a time until you reach the desired consistency.
• Pour frosting over freshly baked rolls. Allow to set for 5-10 minutes. Sprinkle with cinnamon and serve!