Warm the Milk: In a small saucepan, gently heat the whole milk until it reaches a temperature between 100-115°F. Remove from heat and allow to cool slightly.

Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, instant yeast, light brown sugar, ground cinnamon, and salt.

Mix Wet Ingredients: In a separate bowl, whisk the warm milk, pumpkin puree, melted unsalted butter, and the beaten egg until fully combined.

Combine: Carefully fold the wet ingredients into the dry mixture, stirring until a soft dough forms.

Knead Dough: Transfer the dough onto a lightly floured surface and knead for about 7-8 minutes until it is slightly sticky yet smooth.

Make Filling: In a small bowl, mix together the granulated sugar, cinnamon, and any additional spices.

Assemble Rolls: Roll the dough out on a floured surface into a rectangle approximately 1/4 inch thick. Spread softened butter over the dough, sprinkle the filling, roll tightly, and slice into rolls.

Second Rise: Place the rolls into a greased baking pan and let them rise for about 25 minutes or until puffy.

Brush Egg Wash: Whisk the egg yolk and a splash of water, then apply the egg wash to the tops of the rolls.

Bake: Bake for 20-25 minutes until golden brown and cooked through.

Prepare Frosting: In a bowl, beat together the softened butter, pure maple syrup, vanilla extract, and enough powdered sugar for a smooth consistency.

Top Rolls: Spread the maple frosting over the warm rolls and enjoy!