• In a microwave safe large bowl, heat pumpkin, milk, brown sugar, sugar and salt for a minute or so until butter is almost melted. Stir to combine ingredients. Add yeast and let it sit for 3 minutes.
• After 3 minutes, add 1 1/2 cups flour and egg and begin kneading to make a nice soft dough.
• Gradually add salt, cinnamon and remaining flour until a nice stiff dough forms.
• Knead for about 6 minutes on a lightly floured surface until smooth in consistency.
• Place in a greased bowl and cover.
• Let rise until doubled in size.

Filling

• In a medium bowl, cream the cream cheese and brown sugar until well combined.

Rolls

• Preheat oven to 375 degrees F. Grease a 9x13 inch pan and set aside.
• Roll risen dough into a 12x10 inch rectangle and spread filling over the dough.
• Roll jelly-roll style starting with the longer side.
• Cut into 12 slices about 1 inch thick.
• Place rolls into a 9x13 inch baking dish. Cover again and let rise an additional 30 minutes.
• Bake at 375 degrees F for 20-25 minutes.
• Cool on a wire rack.

Frosting

• Melt Butter, brown sugar and milk in a medium sauce pan. Cook and stir over medium low heat for 1 minutes. Take off heat and stir in powdered sugar, vanilla and salt. Stir until well blended.
• Drizzle over rolls.