Activate the yeast by dissolving the active dry yeast in warm water and letting it sit for 5–10 minutes until foamy.

Prepare the dough mixture by combining pumpkin puree, whole milk, melted butter, sugar, salt, and egg. Fold in chai spice mix.

Combine yeast mixture with dough mixture, adding all-purpose flour gradually until a soft dough forms.

Knead the dough on a floured surface for about 8 minutes until smooth and elastic. Let it rise in a greased bowl for 1 to 1.5 hours.

Prepare the filling by mixing softened butter, brown sugar, ground cinnamon, and chai spice until combined.

Shape the rolls by rolling the dough into a rectangle, spreading the filling, and rolling tightly into a log.

Cut the log into 12 equal pieces and place in a greased baking dish.

Let the rolls rise again for another 30 minutes in a warm, draft-free space.

Bake at 375°F (190°C) for 20–25 minutes until golden brown.

Prepare the icing by mixing powdered sugar, softened cream cheese, and vanilla until smooth.

Ice the rolls after baking, allowing the icing to melt slightly for a delightful finish.