In a small bowl, combine the warm milk and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 mins. It will be ready when the top becomes foamy.

In the bowl of a standing mixer fitted with a dough hook, mix the egg, pumpkin puree, sugar, vanilla and melted butter. In a separate bowl mix the flour, salt and pumpkin spice. Once your yeast mixture is ready add it to the egg mixture along with all the flour and mix until it’s all incorporated. Turn the speed up to medium and let it mix for about 3 minutes or until you have a smooth dough.

Oil a large bowl with some vegetable oil. Take the dough out of the mixer and pull it together with your hands to form a ball.(If it’s too sticky just add a little bit of flour until it’s easier to manage) Place it in the oiled bowl and using your hands cover the dough in the oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.

In a small bowl, mix together the brown sugar, granulated sugar, cinnamon and pumpkin pie spice for the filling, set aside.

When the dough is doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly with the sugar and pumpkin spice mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 16 even slices and place them cut side down in a well buttered 9x13" baking pan. Cover with a lint free towel and put them back into a warm spot to rise for another 1-1/2 hours.

Preheat your oven to 350 degrees.

Once risen, bake them for about 30 minutes or until golden brown.

While the rolls cool for a few minutes, make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk. Once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!