1. – In a small bowl, combine the warm water and yeast. Let stand for 5 minutes until foamy.

2. – In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat and stir in the sugar, butter, and salt until the butter is melted. Allow to cool to lukewarm.

3. – In a large bowl, combine the yeast mixture, lukewarm milk mixture, egg, and 2 cups of the flour. Mix until a shaggy dough forms.

4. – Turn the dough out onto a lightly floured surface and knead for about 5 minutes, adding the remaining 2 cups of flour as needed, until the dough is smooth and elastic.

5. – Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

6. – Punch down the dough and roll it out into a 12×18-inch rectangle on a lightly floured surface.

7. – In a small bowl, mix together the pumpkin puree, cinnamon, ginger, and nutmeg. Spread the pumpkin mixture evenly over the dough.

8. – Starting from the long side, tightly roll up the dough into a log. Cut the log into 12 equal pieces.

9. – Place the rolls in a greased 9×13-inch baking dish. Cover and let rise for 30 minutes.

10. – Preheat the oven to 350°F. Bake the rolls for 20-25 minutes, until golden brown.

11. – In a medium bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of milk until a smooth glaze forms. Drizzle the glaze over the warm rolls.