In a large mixing bowl, whisk together the warm milk, active dry yeast, and a pinch of the granulated sugar. Let rest for 5-10 minutes until the mixture is foamy and fragrant.

Add the remaining sugar, melted butter, pumpkin puree, and egg to the yeast mixture. Stir until combined. Gradually add the flour, cinnamon, and salt, mixing into a soft, cohesive dough.

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 60-75 minutes, or until doubled in size.

Punch down the dough and roll it into a 12x18 inch rectangle on a lightly floured surface.

Spread the softened butter over the dough. In a small bowl, stir together the brown sugar, cinnamon, nutmeg, and optional cloves, then sprinkle this mixture evenly over the buttered dough.

Starting from the long edge, roll the dough into a tight log. With dental floss or a serrated knife, slice into 12 even rolls.

Arrange the rolls in a greased 9x13 inch baking dish. Cover and let rise for another 30-45 minutes until puffy.

Preheat your oven to 350°F. Bake for 20-25 minutes, tenting with foil if the tops are browning too quickly.

In a medium bowl, beat the cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt and beat until creamy. Spread the frosting over the warm rolls.