In a small bowl, combine the warm milk, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes frothy.

In a large bowl or stand mixer fitted with a dough hook, combine the flour, sugar, salt, and cinnamon (if using). Add the pumpkin puree, yeast mixture, melted butter, and egg. Mix until the dough begins to come together.

Knead the dough on a floured surface for 8-10 minutes (or 5-6 minutes in a stand mixer) until it is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time until manageable.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.

Punch down the dough and divide it into 12 equal pieces. Roll each piece into a smooth ball. Arrange the dough balls in a greased 9x13-inch baking pan, spacing them evenly.

Cover the pan with a clean towel and let the rolls rise again for 30-45 minutes, or until they puff up and fill the pan.

Preheat your oven to 375°F (190°C). Bake the rolls for 20-25 minutes, or until they are golden brown on top and sound hollow when tapped.

Remove the rolls from the oven and immediately brush the tops with melted butter for a glossy finish and added flavor.

Allow the rolls to cool slightly before serving. Enjoy them warm with butter, jam, or honey.