Stir warm milk and maple syrup together in a small bowl. Then combine yeast and maple syrup milk together in the bowl of a stand mixer. Gently stir with a hand whisk and leave to sit 8-10 minutes until frothy.
In a large mixing bowl, hand whisk together sifted flour, spices, and salt. Set aside.
Fit the stand mixer with the dough hook attachment.
Stir together the melted butter and the brown sugar is a small bowl until sugar is smooth. Then add to yeast mixture and start mixing on medium speed.
Add in egg. and pumpkin puree. Gently scrape bottom of bowl with rubber spatula as needed.
Next while continuing to mix on medium speed, spoon in flour mixture.
Once all flour has been added, turn mixer up to medium high and work dough for 5-6 minutes. Dough should be smooth and pull away from edges of the bowl.
Pull a small piece of the dough off and spread it thinly with your fingertips. If you can see light through the dough without it breaking, then there is enough gluten formed and the dough is ready. (This is called the Windowpane test).
Transfer dough into a plastic bowl that has been thinly coated with butter. Cover with plastic wrap and place in a warm draft free location until doubled in size. Usually 1-2 hrs.
Once dough has doubled, remove plastic wrap and with your fist punch down excess air.
Place dough on a well floured surface and roll into roughly a 12 X 18-inch rectangle or to ½ -¾ inch thick rectangle.
Paint surface of dough with melted butter, leaving a 1 inch border. Sprinkle with cinnamon and sugar. Then cover with apple pie filling, making a nice even layer. **(This step is optional. You can just add the apple pie filling on its own.)
Next roll your dough inwardly and lengthwise. Transfer roll onto a large tray seem side down and place in freezer for about 10 minutes to firm before cutting (**optional).
Cut the dough log seem side down into 1.5-2 inch slices. The 2 inch rolls will be big and need to be spaced further apart.
Arrange rolls swirl side up exposing the filling onto a baking pan or iron skillet lined with parchment paper. Place them 1-2 inches apart to allow for second rise.
Cover with a thin towel and allow to rest and puff for an additional 30-45 minutes. You can also place in a cold oven with the light on.
Prepare your egg wash. Stir together one egg and 1 Tbsp maple syrup with a fork. Gently coat the dough on top and sides without painting the exposed filling.
Preheat oven to 350 F (180 C).Bake for 25-28 minutes or until just starting to brown. You can pull them out just a bit under done for a gooey center.
While rolls are baking make your frosting!!!