Warm the honey, butter, and milk in a saucepan over medium heat until butter is melted. Remove from heat and let cool for 5 minutes, till about 120-130°F.

In the bowl of a stand mixer fitted with a dough hook attachment, or in a large bowl if mixing by hand, add 3 cups of the flour, active dry yeast, and salt.

Add the milk mixture, eggs, and pumpkin puree and combine to form a wet dough.

Add remaining flour 1/4 cup at a time until dough pulls away from the bowl and it’s smooth and elastic. You may not need all 4 1/2 cups of the flour.

Cover with plastic and place in a warm spot to rise until doubled, about 1 hour.

Gently punch down the dough to release any air bubbles and turn it out onto a lightly floured work surface. Roll into a large rectangle about 18x10-inches.

Spread melted butter over dough and sprinkle with the brown sugar, pumpkin pie spice or cinnamon, and nuts.

Starting with one long end, roll up tightly into a log. Using a sharp knife or unscented floss, cut into 12 rolls.

Grease a 9x13-inch baking pan and arrange rolls in the pan. Cover with plastic wrap and let rise until doubled again, about 30 minutes.

Preheat oven to 375°F. Bake rolls until golden, 18-20 minutes.

Beat the cream cheese with an electric mixer until smooth. Add powdered sugar, butter and vanilla and mix until smooth and creamy, scraping down the bowl once or twice.

Spread icing onto warm rolls.

Rolls are best enjoyed the day they are baked, but can be stored for 1-2 days at room temperature.