Steps to Make Cinnamon Rolls:

• In a small pot, heat the milk over low heat until warm but not boiling. Remove from heat and stir in the 2 tablespoons of butter until melted. Allow to cool slightly. In a large bowl, combine the warm milk mixture with pumpkin puree, granulated sugar, salt, beaten egg, and yeast. Stir until well combined.
• Gradually add the all-purpose flour and bread flour to the wet ingredients, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
• Turn the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place into a greased bowl, cover with a clean towel, and let rise in a warm place until doubled in size, about 1 hour.
• Prepare the filling by mixing together the brown sugar, ground cinnamon, and 2 tablespoons of melted butter in a bowl.
• Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick. Spread the cinnamon filling evenly over the dough.
• Starting from one long edge, carefully roll the dough tightly into a log. Slice the log into 12 equal pieces. Place in a greased baking dish, cut side up.
• Cover with a towel and let the rolls rise again in a warm place until puffed and nearly doubled, about 30 minutes.
• Preheat your oven to 350°F (175°C). Bake for about 20-25 minutes, or until golden brown. Remove and let cool slightly.
• In a medium bowl, combine the melted butter, brown sugar, 2 tablespoons of milk, vanilla extract, and salt. Mix until smooth. Gradually whisk in the powdered sugar until desired consistency is reached.
• Drizzle the caramel icing generously over the warm rolls. Let sit for a few minutes to allow icing to set slightly before serving.