Activate the Yeast: In a small bowl, dissolve 1 packet of yeast in 1/2 cup warm water. Let it sit for 5 minutes until foamy.

Prepare the Dough Mixture: In a large bowl, combine pumpkin puree, warm milk, softened butter, granulated sugar, salt, beaten egg, and chai spice mix. Mix until smooth.

Combine the Mixtures: Pour the activated yeast mixture into the pumpkin mixture and mix well until combined.

Incorporate the Flour: Gradually add flour, mixing until a soft, sticky dough forms.

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

Let it Rise: Place the dough in a greased bowl, cover, and let it rise for 1 to 1.5 hours until doubled.

Prepare the Filling: Mix softened butter, brown sugar, ground cinnamon, and chai spice mix until smooth.

Shape the Rolls: Roll out the dough into a 16x12 inch rectangle, spread filling over it, leaving a border.

Roll and Cut: Starting from the edge, roll the dough into a log and cut into 12 equal pieces.

Second Rise: Place rolls in a greased baking dish, cover, and let rise for 30 minutes.

Bake the Rolls: Preheat oven to 375°F (190°C). Bake for 20-25 minutes until golden brown.

Make the Icing: Combine powdered sugar, cream cheese, melted butter, milk, and vanilla extract until smooth.

Drizzle and Serve: Let rolls cool for 10 minutes, then drizzle icing before serving.