In a small bowl combine the milk and yeast, stir a few times gently. Set aside for 5 minutes and if there are no bubbles your yeast isn't any good and you must start over with new yeast.

In a large bowl combine the yeast mixture, pumpkin, egg, butter, salt, spices and flour. Stir by hand until the dough forms a nice soft ball. Adding in more flour if necessary. The dough should be soft and slightly sticky to the touch, not stiff.

Turn out onto a well floured work surface and knead for 10 minutes. Place in a greased bowl and cover with a damp cloth. Allow to rise in a warm area for 30 minutes or until the dough has doubled in size.

Punch the dough down and remove from bowl and place onto a work surface. Roll to a 18" 15" rectangle. Spread with soft butter. In a small bowl combine the remaining filling ingredients and sprinkle over the butter. Carefully roll up the dough with the long side of the dough facing you. Cut 12 rolls each about 1 1/2" in size. Place in a greased 9x13 baking pan, cover and let rise in a warm place for 20 minutes or until doubled in size. Bake at 350 degrees F for 15-18 minutes or until lightly brown. Cool completely before frosting.

For the frosting combine the ingredients in a medium bowl and beat with a mixer until fluffy.