Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and a pinch of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast has proofed and is foamy.

Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.

Knead: Add additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky, but not stick to a clean finger. Add more flour if needed.

First Rise: Place dough in a well greased bowl, cover with a towel and allow to rise for 1 to 1 1/2 hours, or until doubled in size.

Make the filling: Mix brown sugar, cinnamon, ginger, nutmeg and cloves.

Roll Out: Punch dough down, place on a lightly floured counter and roll into a 18x20 inch rectangle. Spread softened butter all over the dough, leaving 1'' border, and sprinkle sugar mixture evenly on top. Starting on the shorter (18'' side) roll up into a log. Pinch the ends to seal them and tuck them under the roll.

Cut the dough into 12 slices (about 1 1/2 inches wide) and place the cut rolls in a greased 9x13inch baking dish, or on a jelly-roll pan.

2nd Rise: Cover with a cloth and allow to rise for 1 hour.

Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.

Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add vanilla, powdered sugar and cinnamon and whip for a few more minutes. Smooth forsting over warm cinnamon rolls.