1. Activate the yeast:

1. In a large bowl or stand mixer, combine warm milk, yeast, and 1 tsp sugar.

2. Let stand 5–10 minutes, until foamy.

2. Make the dough:

1. Add remaining sugar, pumpkin purée, egg, melted butter, salt, cinnamon, and pumpkin spice.

2. Gradually add flour, mixing until a soft dough forms.

3. Knead for 6–8 minutes (by hand or mixer) until smooth and elastic.

4. Place in a greased bowl, cover, and let rise in a warm spot for 1 to 1½ hours, or until doubled in size.

3. Prepare the filling:

• In a small bowl, mix brown sugar, cinnamon, and pumpkin spice.

• Have the melted butter ready for brushing.

4. Roll out & assemble:

1. Punch down the dough and roll it into a rectangle about 12×18 inches.

2. Brush the entire surface with melted butter.

3. Sprinkle evenly with the spiced sugar mixture.

4. Cut the rectangle into 5 even strips, stack them on top of each other, then cut the stack into 5 squares.

5. Arrange the stacks upright in a greased 9×5-inch loaf pan (like a deck of cards).

(You can also layer them in a round pan for a pull-apart ring.)

5. Second rise:

• Cover and let rise again for 30–40 minutes, until puffy.

6. Bake:

• Preheat oven to 350°F (175°C).

• Bake for 30–35 minutes, until deep golden brown and the center feels set.

• If it browns too quickly, tent loosely with foil during the last 10 minutes.

7. Glaze:

1. Whisk together powdered sugar, milk, and vanilla until smooth.

2. Drizzle over the warm rolls.

3. Pull apart and enjoy warm — they’re soft, spiced, and slightly caramelized on the edges 😍