• Preheat oven to 320F. Warm up milk (don’t make it to hot just lukewarm) mix it with dry yeast and granulated sugar until dissolved. Leave it in a warm place to proof for about 10 minutes. Add melted butter and eggs, stir gently with a whisk until smooth.
• Add gradually flour to the batter, knead it and try to form a dough. Dust the table with flour and kneed the dough for about 2-3 minutes. Put it back in the bowl and leave it raise in a warm place for at least 30 minutes.
• When dough is ready roll it out with a rolling pin making a rectangular flat shape. Spread pumpkin puree evenly onto it.
• Mix cane sugar, cinnamon, and nutmeg in a small bowl, sprinkle it over the rolled dough. Roll the dough to form a log. Cut it into a 1inch thick rolls.
• Line a parchment paper onto a 13x 9 inch pan and place the cut rolls onto it. Bake for about 20 minutes or until golden brown.

To make frosting

• In a small bowl whisk cream cheese, powdered sugar, and pumpkin puree, add powdered sugar and continue mixing until smooth. If consistency is too thick 1 tbsp of water can be added. Pour the mixture evenly onto a freshly baked roll. Leave it to set for 5-10 minutes. Serve with a pinch of cinnamon on top!