In a large mixing bowl, combine warm milk, granulated sugar, and yeast. Allow to bloom for 5-10 minutes until frothy.

Mix in pure pumpkin puree, melted brown butter, and milk powder until well blended.

Gradually add all-purpose flour and salt until a soft dough forms; knead for about 5 minutes until smooth.

Place the dough in a greased bowl, cover, and let rise for 1 to 2 hours until doubled in size.

Prepare the filling by combining brown sugar and pumpkin pie spice in a small bowl.

Roll out the dough into a rectangle and spread with softened brown butter, sprinkling the brown sugar mixture on top.

Tightly roll the dough into a log and slice into 12 equal pieces.

Arrange sliced rolls in a greased baking dish, cover, and let rise for another 30 to 60 minutes.

Preheat oven to 350°F (175°C) and bake rolls for 25 to 30 minutes until golden brown.

Prepare frosting by beating cream cheese, cooled brown butter, and confectioners' sugar until smooth.

Once rolls are cooled slightly, frost with cream cheese frosting and serve.