In a microwave safe bowl heat the butter and milk just until the butter has melted. It should be warm and not hot. If it is hot, let it cool before using.

In the bowl of a stand mixer, whisk the sugar, pumpkin, nutmeg and salt. Add the warm milk mixture and the yeast and whisk to combine. Use the paddle attachment and add 2 cups of flour. Mix until combined, about 1 minute then add the remaining flour and mix to combine. Change to the dough hook and knead for about 5 minutes until the dough is smooth and comes away from the bowl. Place in a lightly greased bowl, cover and let rise in a warm place until doubled, about 1 hour.

Grease and flour a 9 x 13 inch baking pan and line with parchment paper.

In a small bowl combine all of the filling ingredients except the butter and set aside.

Punch down the dough to remove any air bubbles. Roll it into a rectangle that is 18 x 12 inches and about ½ inch thick. If the dough pulls away, let it sit for 10 minutes and roll out the rest of the way. Spread the softened butter over the top of the dough. Sprinkle with the filling ingredients and press them into the dough with your hands.

Roll it up tightly and use a serrated knife to cut the dough into 12 rolls. Place them in the prepared pan and let rise until about doubled in a warm place. About 45 minutes.

Preheat the oven to 350º. Place a flat baking sheet under the pan to catch any overflows. Bake for 20-25 minutes until the center is no longer doughy. Let them cool in the pan for 15 minutes then add frosting.

In a medium bowl, combine cream cheese and butter and beat until smooth and creamy. Add salt, vanilla and pumpkin pie spice and beat until combined. Gradually add the powdered sugar, beating on low until it is incorporated then beat on high until light and fluffy.