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

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

3. – In a large bowl, combine the pumpkin puree, yeast mixture, and lukewarm milk mixture. Stir until well combined.

4. – Add the flour, cinnamon, ginger, nutmeg, and cloves. Knead the dough until it forms a smooth, elastic ball, about 5-7 minutes.

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

6. – Punch down the dough to release any air bubbles. On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches.

7. – In a small bowl, whisk together the cooled coffee and powdered sugar until smooth. Spread the glaze evenly over the dough.

8. – Starting from the long side, tightly roll 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. – Remove from the oven and let cool for 5 minutes before serving.