Add the pumpkin puree, egg, melted butter, vanilla, and remaining sugar. Whisk until combined.

In a separate bowl, whisk together flour, salt, cinnamon, nutmeg, ginger, and cloves.

Gradually add the dry ingredients to the pumpkin mixture, stirring until a soft dough forms.

Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl. Cover and let rise in a warm place for 1–1½ hours, or until doubled in size.

Meanwhile, combine softened butter, brown sugar, cinnamon, pumpkin pie spice, and salt to make the filling.

Punch down the risen dough and roll it into approximately a 15 x 10-inch rectangle.

Spread the cinnamon filling evenly over the dough.

Starting from a long side, roll the dough into a firm log.

Cut into 10–12 equal rolls using a sharp knife or unflavored dental floss.

Place the rolls cut-side up in a greased 9x13-inch baking dish.

Cover and let rise again for 30–45 minutes, until noticeably puffy.

Preheat the oven to 350°F.

Bake for 23–28 minutes, until the rolls are puffed and lightly golden around the edges.

While the rolls bake, beat cream cheese and butter until smooth.

Add powdered sugar, vanilla, salt, and enough milk to create a smooth glaze.

Let the baked rolls cool for about 10 minutes.

Spread the cream cheese glaze over the warm rolls and serve.