In a mixing bowl, stir the warm milk at 110°F with 1 tablespoon of the sugar and the quick-rise yeast. Let it rest for 5 minutes until frothy and bubbly.

Add the blotted pumpkin puree, melted butter, egg yolk, remaining 2 tablespoons of sugar, salt, pumpkin pie spice, and cinnamon to the yeast mixture. Stir until combined. Gradually mix in the flour with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, adding small sprinkles of flour as needed, until smooth, elastic, and slightly tacky. It should slowly spring back when pressed.

Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for 30 to 40 minutes until doubled in size.

While the dough rises, mix the brown sugar, cinnamon, and nutmeg in a small bowl. Line an 8-inch round cake pan with parchment paper and lightly grease it.

Punch down the risen dough and roll it into an 8 by 12 inch rectangle on a floured surface. Spread the very soft butter evenly over the dough, leaving a 1/2-inch border along one long edge. Sprinkle the brown sugar mixture over the butter and press gently.

Starting from the long edge without the border, roll the dough tightly into a log and pinch the seam to seal. Cut into 6 equal pieces, about 1 1/2 inches each, and place them cut-side up in the prepared pan.

Cover the pan loosely with plastic wrap and let the rolls rise for 25 to 30 minutes until puffy and touching slightly.

Preheat the oven to 350°F. Bake for 20 to 25 minutes until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes.

In a small bowl, whisk the powdered sugar, maple syrup, heavy cream, vanilla, and a pinch of salt until smooth and pourable. Drizzle over the warm rolls.