• In the bowl of a standing mixer, combine warm milk and 1 tsp granulated sugar. Sprinkle with yeast and let stand 10 minutes, until frothy.
• Meanwhile, whisk melted butter, remaining 1/2 cup sugar, eggs and pumpkin puree together in a medium bowl.
• Use the paddle attachment to beat 2 cups of the flour into the frothy yeast, then beat in the pumpkin mixture.
• Switch to dough hook attachment and, on the lowest mixer speed, add remaining 4 cups of flour one cup at a time until the dough forms a ball that pulls away from the sides of the bowl, but still sticks to the bottom. You may need a bit more or a bit less flour.
• Let the mixer continue to knead the dough on low until the dough is smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl, turning dough to coat completely with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 ½ hours.
• Turn dough onto a floured surface and roll it out into a rectangle about 1/8" thick.

For Filling

• Spread softened butter over the surface of the dough using your hands to cover evenly.

  Combine brown sugar and spices in a small bowl, and sprinkle over the butter. Starting with the edge closest to you, gently roll the dough, jelly-roll style, to form a log.

  Cut log into 18 even pieces. Arrange in two 9x13” baking dishes,cover with a clean dish towel, and place someplace warm to rise until doubled in volume once more, another 60-90 minutes.

  Preheat oven to 350ºF.
• Brush buns with a little milk and bake at 350ºF for 20-25 minutes, until golden brown but still soft. For perfect softness, you should stop baking them when they reach 190ºF internal temp on a cooking thermometer.

For cream cheese frosting:

• In the bowl of your stand mixer, combine cream cheese, butter, confectioners' sugar and vanilla extract. Beat until light and fluffy. Add buttermilk a tablespoon at a time until desired consistency is reached.