In a small bowl, whisk the warm milk and sugar, then sprinkle the yeast over the surface. Let sit 5–8 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start over with fresh yeast.

Tip: Use an oven thermometer or instant-read thermometer to ensure the milk is in the 105–115°F range; too hot will kill the yeast.

In a large bowl (or the bowl of a stand mixer), combine the flour and salt. Add the foamy yeast mixture, melted butter, and egg. Mix until a shaggy dough forms.

Knead on low speed with a dough hook for 6–8 minutes, or knead by hand on a lightly floured surface for 8–10 minutes, until the dough is smooth and elastic.

Tip: The dough should be slightly tacky but not sticky; add a teaspoon of flour at a time if it’s too wet.

Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm spot until doubled — about 1 to 1 1/2 hours.

Tip: A slightly warm oven (turned off) with the light on creates a cozy rising environment.

In a small bowl, mix the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves until smooth. Stir in the softened butter until fully incorporated.

If using nuts or raisins, fold them in now.

Variation: If you prefer a smoother, more custard-like filling, warm the pumpkin mixture briefly in a saucepan to dissolve the sugar and bloom the spices, then cool before spreading.

On a lightly floured surface, punch down the risen dough and roll it into a rectangle roughly 12×18 inches, about 1/4-inch thick.

Tip: For even swirls, try to get the rectangle as uniform as possible; a bench scraper helps trim edges.

Spread the pumpkin filling evenly over the dough, leaving a 1/2-inch border on one long edge. If using, sprinkle nuts for texture.

Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam and press the ends to seal.

Use a sharp knife or bench scraper to slice the log into 12 equal pinwheels (about 1 to 1 1/4-inch thick).

Tip: Chill the log for 15–20 minutes before slicing if the dough feels too soft to cut neatly.

Place the pinwheels cut-side up on parchment-lined baking sheets, about 1 inch apart. Cover loosely and let them rise 30–45 minutes until puffy.

Preheat the oven to 375°F (190°C) during the last 15 minutes of the rise.

Tip: For a shinier finish, brush the pinwheels with egg wash just before baking and sprinkle with coarse sugar.

Bake for 18–22 minutes, rotating the pan halfway through, until the pinwheels are golden and the centers are set.

If using puff pastry, bake at 400°F (200°C) for 12–16 minutes; watch closely so they don’t overbrown.

Tip: If you’re unsure about doneness, an instant-read thermometer inserted into the center should read about 190–200°F when fully baked in a yeast dough.

While warm, whisk the powdered sugar, milk, vanilla, and salt together until smooth. Drizzle or spread the glaze over the warm pinwheels.

Let cool briefly on the pan for 10 minutes, then transfer to a cooling rack to finish setting.

Tip: For a cream cheese twist, swap the glaze for a simple cream cheese frosting (4 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 tsp vanilla, thin with milk).