Combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast in the bowl of your stand mixer or a large bowl. Stir once gently and let it sit for 5 to 10 minutes until it looks foamy and smells yeasty. If nothing happens, your milk may have been too hot or the yeast may be old. Start over with fresh yeast.

Add the remaining 2 tablespoons of granulated sugar, the flour, salt, 1/4 cup pumpkin puree, egg, and softened butter to the yeast mixture. Mix on low speed with a dough hook for 2 minutes, then increase to medium and knead for 6 to 8 minutes until the dough is smooth, slightly tacky, and pulls away cleanly from the sides of the bowl. It should spring back slowly when you poke it. If mixing by hand, knead on a lightly floured surface for about 10 minutes.

Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap or a clean towel. Let it rise in a warm spot for about 1 hour until doubled in size. A turned-off oven with just the light on works well.

While the dough rises, make the filling. Beat the softened cream cheese in a small bowl until smooth. Add the 1/2 cup pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon. Mix until fully combined and the filling looks uniform and spreadable. Set aside.

Grease a 9-inch round cake pan well with butter or nonstick spray. Once the dough has doubled, turn it out onto a lightly floured surface and roll it into a rough rectangle about 12 inches by 14 inches. Spread the pumpkin cream cheese filling evenly over the surface, leaving a 1/2-inch border along one of the long edges.

Starting from the long edge opposite the clean border, roll the dough tightly into a log. Pinch the seam closed. Use a sharp knife or unflavored dental floss to cut the log into 12 equal pieces, each about 1 inch thick. Arrange them cut side up in the prepared pan, fitting them snugly together.

Cover the pan loosely and let the rolls rise again for 30 to 40 minutes until they are puffed and touching each other. Meanwhile, preheat the oven to 375 degrees F. Stir together the melted butter and honey in a small bowl for the honey butter.

Bake the rolls for 24 to 28 minutes until the tops are deep golden brown and the center rolls feel set when pressed lightly. The internal temperature should reach about 190 degrees F if you want to check with a thermometer.

Brush the rolls generously with honey butter the moment they come out of the oven. Let them sit for 5 minutes, then brush again with any remaining honey butter right before serving. Sprinkle with a pinch of flaky salt if you like. Serve directly from the pan so guests can pull them apart at the table.