To make the dough, in a large mixing bowl with dough hook attachment, combine dry active yeast and warm water. Let it sit for 10 minutes.
In a medium bowl, whisk together flour, sugar, baking powder and salt. Set aside.
In a mixing bowl with yeast, add pumpkin puree, buttermilk, egg and flour mixture. Knead for about 6-7 minutes on medium-low speed until the dough becomes smooth and elastic. (Alternatively, you can mix all the ingredients with a wooden spoon and knead the dough by hand until the dough becomes smooth and elastic.)
Transfer the dough into large oiled bowl. Cover it with wet towel and put it in a warm place for an hour to rise. I put it in a microwave with a glass of hot water.
Preheat the oven to 350°F (175°C).
To make the filling, mix together brown sugar, ground cinnamon and ground nutmeg. Set aside.
Once the dough has doubled in size, roll out on a floured surface into a large rectangle about 18x15in. Pour melted butter and spread it evenly. Leave about half an inch on opposite edge of the dough. Sprinkle brown sugar mixture over the butter. Slightly wet the opposite edge of the dough that has no butter and filling.
Roll up the dough into a log. Cut the log into four equal parts, and then cut each log into three equal rolls. Place them into a greased baking dish. Cover it with a kitchen towel and let it rise for about half an hour to an hour.
Bake the rolls in a preheated oven for about 25 minutes, or until the top is nice and brown. Cool on wire rack while making the glaze.
To make the glaze, in mixing bowl with a whisk attachment, beat together cream cheese, condensed milk and Pumpkin Spice coffee creamer on medium speed until smooth. Pour the glaze over the warm pumpkin cinnamon rolls. Serve warm.
For step-by-step photos and additional notes, read the post above.