In a small bowl, combine 2¼ teaspoons of active dry yeast with ¼ cup of warm water and a teaspoon of sugar. Allow it to sit for 5-10 minutes until frothy.

In a large mixing bowl, whisk together 1 cup of pumpkin puree, ½ cup of whole milk, ¼ cup of melted unsalted butter, ¼ cup of granulated sugar, ½ teaspoon of salt, and 1 beaten egg until smooth.

Gently stir the frothy yeast mixture into the pumpkin mixture until well blended.

Gradually add 3-4 cups of all-purpose flour to your wet mixture, starting with 3 cups. Mix until the dough becomes soft and slightly sticky.

Turn the dough out onto a floured surface and knead for about 8 minutes until smooth and elastic. Place it in a greased bowl and cover. Let it rise for 1-1.5 hours.

Mix together ½ cup of brown sugar, 2 tablespoons of ground cinnamon, and 1 tablespoon of chai spice mix in a medium bowl.

After the dough has risen, punch it down. Roll it out into a 16x12 inch rectangle, spread butter over it, then sprinkle with chai-spiced filling.

Start from the long side of the rectangle and roll the dough into a tight log. Cut it into 12 equal pieces and place them in a greased baking dish.

Cover the rolls with a towel and let them rise for about 30 minutes. Preheat your oven to 375°F.

Bake the rolls for 20-25 minutes, until golden brown on top.

Prepare the icing by mixing 1 cup of powdered sugar, 4 ounces of cream cheese, 2 tablespoons of melted butter, a splash of milk, and 1 teaspoon of vanilla extract until smooth.

Allow the rolls to cool for about 10 minutes, then drizzle icing over them before serving.