Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease a round cake pan.

If using refrigerated cinnamon roll dough, unroll each roll and gently press or roll each strip into a longer rope. If using homemade dough, roll it out and cut into 8 strips.

Brush each strip with melted butter, then sprinkle evenly with brown sugar, cinnamon, nutmeg, cloves, and ginger.

Roll each strip into a tight spiral, tucking the end underneath to form a round bun. Place the rolls close together on the prepared pan so they bake into a pumpkin-like cluster.

To create the pumpkin shape, use kitchen twine or unwaxed dental floss to gently make shallow vertical indentations around each roll, or use your fingers to pinch the sides lightly into ridges.

If desired, press a pecan piece or a small raisin into the top center of each roll to resemble a pumpkin stem.

Bake for 18 to 22 minutes, or until the rolls are golden brown and cooked through.

While the rolls bake, make the icing by whisking together the milk, pumpkin puree, pumpkin pie spice, powdered sugar, vanilla extract, and a pinch of salt until smooth and thick but pourable.

Let the rolls cool for 5 minutes, then drizzle the pumpkin spice icing over the warm rolls.

Serve immediately while warm and soft.