Preheat oven to 400*
Lightly grease 12 cups of a muffin pan with the tablespoon of melted butter and set aside
In a small bowl, prepare the filling by crumbling together the brown sugar, pumpkin pie spice, and 2 tablespoons of unsalted butter using a fork. Set aside
Prepare the dough by whisking together the flour, sugar, baking powder, and salt
Cut in the remaining 2 tablespoons of softened butter using a pastry cutter or fork until fully incorporated
Using a wooden spoon, mix in the milk, egg and pumpkin puree until fully incorporated
Turn the dough out until a lightly floured surface and knead a few times with your hands and some additional flour until the dough is no longer sticky
Using a rolling pin, roll the dough into a 13x8 inch rectangle
Pour the filling onto the rectangle, leaving about a 1/4-1/2 inch clean around the edges
Pat the filling into place with your fingertips or the back of a spoon
Starting on the long end roll the dough and filling over top one another into a long log
Using the string method, cut off a 1/2 inch from each end of the log and discard the dough so you can start with a clean cut. The log should now be about 12 inches long
Using a ruler and a knife, lightly mark 1-inch sections along the log
Using the string method, cut the log into 12 cinnamon rolls, transferring each roll onto the prepared muffin pan
Bake for 20-25 minutes until golden. Remove from oven and let cool 10-15 minutes before frosting
While the rolls are baking, prepare the frosting by creaming together the cream cheese, cinnamon, powdered sugar, and milk. To make the frosting thicker, add additional powdered sugar.
After the rolls have cooled, spread the frosting over the top of the cinnamon rolls and serve warm
