Dough: Place milk and 4 Tbs butter in a microwave safe bowl. Heat on high for about 45 seconds to 1 minute 30 seconds. All microwaves cook differently. The milk should be nice and warm but not scalding. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl of a stand mixer, combine 2 C flour, yeast, white sugar, and salt. When milk mixture has cooled to warm (not hot) add it to the flour mixture along with the pumpkin and egg while the beater is running. Beat until well combined, about 1 minute. Scrape down sides of bowl and switch to a dough hook. Add remaining flour only until dough comes together and barely leaves the sides of the bowl. It should be very soft and slightly sticky. Continue to let the dough knead for 3-4 minutes. Scrape dough out onto a floured surface and let rest for about 10 minutes while you make the filling.

Filling: make sure butter is softened well, but not melted. Beat with brown sugar and spices until smooth.

Assembly: Dust dough ball with flour and make sure surface is well floured. Do not overwork dough. Gently roll dough into a rectangle about 18 x 14 inches (eyeball it). Spread brown sugar mixture (it will be slightly thick, you might have to “crumble” it) over the surface and use your fingers or the back of a spoon to gently spread around. Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and use dental floss or thread to cut into rolls. Place in a 9 x 13 pan that has been sprayed with cooking spray. Cover pan with a clean towel and let rise in a warm place for about 30-45 minutes. If you have double ovens, place them in an oven with a pan filled with boiling water while you preheat the other oven. In the mean time, preheat oven to 350 degrees.

When rolls have finished rising bake for 15-25 minutes or until light golden brown. (Check them at 15 minutes and watch from there. Total bake time can vary oven to oven.)  Mix icing ingredients and then spread on while still warm.