In a mixing bowl, combine all-purpose flour, instant dry yeast, and fine salt until evenly mixed. Heat whole milk, unsalted butter, and granulated sugar in a saucepan until melted and warm. Stir this into the dry ingredients until a dough forms. Knead on a floured surface for 5-7 minutes.

Place the dough in a greased bowl, cover with a towel, and let rest in a warm area for 10-20 minutes.

Prepare the filling by mixing pumpkin puree, softened butter, brown sugar, cinnamon, ginger, nutmeg, cloves, and a pinch of salt in a bowl until smooth.

Preheat oven to 200°F (93°C). Roll dough into a rectangle, spread half the filling, roll it tightly, and cut into pieces. Arrange in a greased pan with cut sides up.

Turn off the oven, place rolls inside, and let rise for about 30 minutes.

Increase oven temperature to 350°F (175°C) and bake for 26-30 minutes until golden brown.

Prepare icing by mixing cream cheese, powdered sugar, vanilla, and salt until creamy. Stir in remaining pumpkin puree.

Drizzle icing over warm rolls and serve immediately.