In a mixing bowl, combine warm water, granulated sugar, and active dry yeast. Allow to sit for 5-10 minutes until foamy.

Stir in pumpkin puree, melted unsalted butter, and milk powder. Gradually mix in all-purpose flour until a soft dough forms.

Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Shape into a ball and place in a greased bowl, covering with a damp cloth.

Let the dough rise in a warm place for 1 to 2 hours, until doubled in size.

In a separate bowl, mix brown sugar, pumpkin pie spice, and softened unsalted butter until creamy for the filling.

Once risen, punch the dough down gently and roll it out into a large rectangle. Spread the filling over the dough and roll into a log, cutting into 12-15 slices.

Place the rolls in a greased baking pan, cover, and let rise for 30-60 minutes until puffy.

Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown.

Prepare the frosting by beating cream cheese, brown butter, and confectioners sugar until smooth.

Allow rolls to cool for about 10 minutes and generously spread with the brown butter frosting.