In a small bowl, dissolve the active dry yeast in warm water and let it sit for about 5 minutes until foamy.

In a large mixing bowl, combine pumpkin puree, whole milk, melted unsalted butter, granulated sugar, salt, egg, and chai spice mix. Mix until smooth.

Add the foamy yeast mixture to the wet ingredients and stir well. Gradually add all-purpose flour until a soft dough forms.

Knead the dough on a floured surface for about 8 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled.

Prepare the filling by mixing softened butter, brown sugar, ground cinnamon, and chai spice mix in a bowl.

After rising, punch down the dough and roll it out into a 16x12 inch rectangle.

Spread the filling mixture evenly over the dough, leaving a 1-inch border.

Roll the dough tightly into a log and cut into 12 equal pieces.

Place the rolls spiral-side up in a greased baking dish, cover, and let rise for another 30 minutes.

Preheat oven to 375°F. Bake rolls for 20-25 minutes until golden brown.

Prepare the icing by whisking together powdered sugar, cream cheese, melted butter, milk, and vanilla extract.

Drizzle the icing over warm rolls and enjoy.