Prepare the Dough

• In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5-10 minutes until foamy.

Mix the Dough

• Add flour, salt, cinnamon, nutmeg, melted butter, eggs, and pumpkin puree to the yeast mixture. Mix until a soft dough forms.

Knead the Dough

• Turn the dough onto a floured surface and knead for about 8-10 minutes, or until smooth and elastic.

First Rise

• Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Prepare the Cheesecake Filling

• In a medium bowl, beat the softened cream cheese with sugar, vanilla extract, and pumpkin spice until smooth and creamy. Set aside.

Prepare the Cinnamon Sugar Filling

• In a small bowl, mix together brown sugar and cinnamon. Set aside.

Roll Out the Dough

• Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out into a rectangle, about 1/4-inch thick.

Spread the Fillings

• Spread the softened butter over the rolled-out dough, then evenly spread the cheesecake filling on top. Sprinkle the cinnamon sugar filling over the cream cheese layer.

Shape the Rolls

• Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal.

Cut the Rolls

• Slice the log into 12 equal pieces and place them in a greased 9×13-inch baking dish.

Second Rise

• Cover the rolls with a towel and let them rise for another 30-45 minutes until puffy.

Preheat the Oven

• Preheat your oven to 350°F (175°C).

Bake the Rolls

• Bake the rolls for 25-30 minutes, or until golden brown and cooked through.

Prepare the Cream Cheese Frosting

• In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, vanilla extract, and enough milk to achieve a smooth consistency.

Frost the Rolls

• Once the rolls are cool, spread the cream cheese frosting generously over the top.