In a small bowl, mix together warmed milk and yeast. Let it sit until the mixture foams.
In a large bowl, mix together butter, sugar, egg, pumpkin puree, vanilla and all spice until fully combined.
Pour yeast mixture into the pumpkin mixture and stir until combined.
Add about 2 cups of flour and salt to the wet mixture. Mix until combined adding more flour as needed. Knead for about 5 to 10 minutes or until dough is smooth.
Once kneaded, place dough in a greased bowl, cover and place in a warm area to rise for an hour or until it doubles in size.
While dough is rising, grease a 9 by 11 inch pan and set aside.
Make the filling by creaming together, butter, brown sugar, cinnamon, nutmeg, ginger and cloves. Set aside.
When dough has risen, roll it out on a lightly floured surface in a rectangle or square (about 16 to 18 inches).
Spread your sugar filling evenly on your rolled out dough.
Roll your dough up then with a sharp or finely serated knife, cut it into about 15 pieces.
Place your rolls in the pan apart from each other. Cover and let it proof for about 30 minutes in a warm place.
In the meantime, preheat your oven to 350ºF then make the frosting.
In a bowl, beat together cream cheese, butter, maple syrup, powdered sugar and vanilla until smooth. Set aside.
After proofing the rolls, remove the covering and place in the oven. Bake for 30 to 40 mins or until they are golden. Remove rolls from the oven and let cool for about 10 to 15 minutes.
Once slightly cooled but still warm, spread the frosting all over your rolls. Enjoy warm.
