Begin by warming your milk to around 110°F and mixing in the active dry yeast. Let it sit for 5-10 minutes until frothy.

In a large mixing bowl, combine the flour, brown sugar, eggs, melted unsalted butter, and salt, followed by the yeast mixture. Stir until a soft dough forms, ensuring all ingredients are well incorporated.

Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic. Form the dough into a ball, place it in a greased bowl, and cover with a clean kitchen towel. Allow it to rise in a warm place for approximately 1 to 1.5 hours, or until doubled in size.

While the dough is rising, combine reduced pumpkin puree with brown sugar, cinnamon, ground cardamom, and softened butter in a mixing bowl. Mix thoroughly to ensure a smooth and spreadable consistency.

Once the dough has risen, punch it down to release air. On a floured surface, roll it out into a rectangle approximately 1/4-inch thick. Spread the pumpkin filling evenly across the dough, leaving a small border around the edges for easier rolling.

Carefully roll the dough tightly from one end to the other, forming a log. Using a sharp knife or a bench scraper, slice the log into 12 equal pieces. Place the rolls in a greased baking pan, ensuring they have room to rise. Cover them with a kitchen towel and let them puff up for about 30 minutes.

Preheat your oven to 350°F. Once the rolls have risen, bake them in the preheated oven for 25-30 minutes, or until they turn golden brown.

While the rolls are cooling slightly, prepare the coffee maple cream cheese icing by blending cream cheese, powdered sugar, maple syrup, and espresso powder until smooth and creamy.

Once your rolls are warm, generously spread the icing over the top. These Pumpkin Cinnamon Rolls are best served warm, inviting everyone to indulge in their sweet, spiced goodness.