Activate the yeast - In a small bowl, combine warm water and a pinch of sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes until foamy. This step ensures that the yeast is active and ready to make the dough rise. - Make sure the water is warm but not hot, as hot water can kill the yeast. If the yeast doesn't become foamy after 5 minutes, it may be inactive and you'll need to start with new yeast.

Prepare the dough - In a large mixing bowl, combine sugar, melted butter, milk, pumpkin puree, egg, and the activated yeast mixture. Stir until well combined. Gradually add the flour, salt, cinnamon, and nutmeg. Mix until the dough comes together and forms a ball. - If the dough feels too sticky, gradually add a little more flour. Be careful not to add too much flour, as it can result in dry and crumbly cinnamon rolls. The dough should be soft and slightly sticky to the touch.

Knead and rise the dough - Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours or until doubled in size. - If you have a stand mixer with a dough hook attachment, you can also knead the dough on low speed for the same amount of time. To create a warm environment for the dough to rise, you can preheat your oven to the lowest temperature for a few minutes, then turn it off and place the covered bowl inside.

Prepare the filling - Once the dough has risen, punch it down to release any air bubbles. On a lightly floured surface, roll out the dough into a large rectangle. Spread softened butter evenly over the surface, then sprinkle brown sugar and cinnamon. Gently press the filling into the dough. - For variation, you can add chopped nuts or raisins to the filling for an extra crunch or sweetness.

Roll and cut the cinnamon rolls - Starting from the long side, tightly roll the dough into a log. Using a sharp knife or dental floss, cut the log into 12 equal-sized rolls. Place the rolls in a greased baking dish or round cake pans, leaving a little space between each roll to allow them to expand. - To cut the rolls evenly, you can use unflavored dental floss by sliding it under the log, crossing the ends over the top, and pulling it to slice through the dough.

Let the cinnamon rolls rise again - Cover the baking dish or cake pans with a clean kitchen towel and let the cinnamon rolls rise for an additional 30-45 minutes until they have doubled in size. - To speed up the rising process, you can preheat your oven to the lowest temperature for a few minutes, turn it off, and place the covered rolls inside. The gentle heat will help them rise faster.

Bake and frost - Preheat the oven to 375°F (190°C). Once the cinnamon rolls have risen, remove the towel and bake them in the preheated oven for 20-25 minutes, or until golden brown and cooked through. While the rolls are baking, prepare the cream cheese frosting by beating cream cheese, powdered sugar, vanilla extract, canned pumpkin puree, and ground cinnamon until smooth and creamy. Remove the cinnamon rolls from the oven and let them cool for a few minutes. Then, generously frost them with the creamy pumpkin cream cheese frosting. - If you want a lightly golden crust, you can brush the rolls with a beaten egg before baking. Make sure to let the rolls cool slightly before frosting to prevent the frosting from melting.

Serve and enjoy - Serve the warm and gooey pumpkin cinnamon rolls immediately. They are best enjoyed fresh on the day they are baked, but you can also store any leftovers in an airtight container at room temperature for up to 2 days. - For an extra touch of indulgence, you can drizzle additional cream cheese frosting over the warm cinnamon rolls just before serving.