In a large mixing bowl, combine warm milk and active dry yeast. Let it sit for about 5 minutes until frothy.

Mix in melted butter, sugar, pumpkin puree, and the egg until well combined.

Gradually add in flour, cinnamon, nutmeg, cloves, and salt. Mix until the dough forms a ball.

Transfer the dough to a floured surface and knead for about 5 minutes, until smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 30 minutes until it doubles in size.

Punch down the risen dough and turn it onto a floured surface. Roll it out into a rectangle, approximately 1/4 inch thick.

Spread softened butter on the rectangle, followed by brown sugar and a sprinkle of cinnamon and nutmeg.

Roll the dough tightly from the long end to form a log. Cut it into 12 equal pieces and place them in a greased baking dish.

Cover the rolls and let them rise again for about 20-30 minutes, until puffy.

Preheat your oven to 350°F (180°C) and bake the rolls for about 20-25 minutes or until golden brown.

While the rolls bake, whip together powdered sugar, coffee, and maple syrup in a bowl until smooth.

Once the rolls are baked, let them cool slightly and drizzle the coffee maple frosting over the warm rolls before serving.