Preheat your oven to 350°F (175°C) and lightly grease a round 9-inch baking dish.

In a medium bowl, mix the pumpkin puree and self-rising flour until a soft dough forms. Knead it lightly until smooth, adding more flour if it's too sticky.

On a floured surface, roll the dough out into a large rectangle, about ¼ inch thick.

Spread the softened butter evenly over the surface of the dough.

In a small bowl, mix the brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough.

Starting from the long edge, roll the dough tightly into a log.

Slice into 8 even rolls and arrange them in your prepared dish.

Bake the rolls for 25–28 minutes or until they are puffed and lightly golden.

While the rolls are baking, whisk together melted butter, powdered sugar, and milk until smooth and pourable.

Once the rolls have cooled for 5–10 minutes, generously drizzle the glaze over the top while still warm.