In the bowl of a stand mixer (or a large bowl), combine the warm milk, yeast, and 1 tsp granulated sugar. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If the mixture does not foam, your yeast is not active — start again with fresh yeast.

Add the pumpkin purée, 1/4 cup granulated sugar, eggs, melted butter, vanilla extract, salt, and pumpkin pie spice to the yeast mixture. Whisk until combined.

Add the bread flour, one cup at a time, mixing with the dough hook on medium-low speed (or stirring with a wooden spoon if mixing by hand) until a shaggy dough forms. Increase to medium speed and knead for 7–9 minutes until the dough is smooth, slightly tacky, and pulls away from the sides of the bowl. It should pass the windowpane test. If mixing by hand, knead on a lightly floured surface for 10–12 minutes.

Form the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot for 1–1.5 hours, until roughly doubled in size.

In a small bowl, mix together the softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt until a smooth paste forms. Set aside.

Once the dough has doubled, punch it down gently. Turn it out onto a lightly floured surface and roll into a large rectangle, approximately 16 inches wide by 12 inches tall.

Spread the filling evenly over the entire dough surface, going all the way to the edges on three sides and leaving a 1-inch border along the far long edge.

Starting at the long edge closest to you, roll the dough tightly and evenly into a log. Pinch the seam to seal.

Using unflavored dental floss or a sharp serrated knife, cut the log into 12 equal rolls (each about 1.3 inches wide). Arrange the rolls cut-side up in a lightly greased 9x13-inch baking dish.

Cover the baking dish tightly with plastic wrap and refrigerate for 8–16 hours (overnight). The rolls will slowly puff in the fridge.

The next morning, remove the rolls from the refrigerator and let them sit at room temperature, still covered, for 45–60 minutes. They should look noticeably puffier.

Preheat your oven to 350°F (175°C). Remove the plastic wrap from the baking dish.

Bake for 25–28 minutes, until the rolls are golden brown on top and the internal temperature reaches 190°F on an instant-read thermometer. Do not overbake — slightly underdone rolls stay softer.

Remove from the oven and let cool in the pan for 10 minutes before icing.

While the rolls cool, beat the softened cream cheese with an electric mixer or by hand until smooth and fluffy, about 2 minutes.

Add the maple syrup, sifted powdered sugar, milk or cream, vanilla extract, and salt. Beat until smooth and pourable, adding additional milk one teaspoon at a time if the icing is too thick.

Spread or drizzle the cream cheese maple icing generously over the warm rolls. Serve immediately and enjoy.