Combine the brown sugar, melted butter, granulated sugar, cinnamon, cloves, nutmeg, and salt in a bowl. Set aside.

Line two baking sheets with parchment paper. Set aside.

Whisk together the flour, baking powder, and salt in a large bowl.

In a separate bowl, whisk together the milk, yeast, melted butter and granulated sugar. Whisk in the pumpkin puree.

Stir the yeast mixture into the flour mixture with a rubber spatula until the dough comes together. The dough will be sticky.

Transfer the dough to a lightly floured surface and knead it to form a smooth dough, about 2 minutes.

Roll the dough into a 12 by 9 inch rectangle, with the long side closest to you.

Brush 2 tablespoons of melted butter over the dough, leaving ½ inch border at the edges. Sprinkle the sugar mixture over the butter, leaving a ¾ inch border at the top edge, and press lightly to adhere.

Roll the dough away from you into a cylinder, tucking the dough under itself as you roll. Pinch the seam and the ends closed.

Using a serrated knife, cut the dough cylinder into rounds about 1 to 1 ½ inches wide.

To make the Mickey Mouse shape, place a round onto the prepared baking sheet. Cut a second round in half, and gently press the halves onto the top of the round to make ears. Repeat with remaining dough rounds.

Cover the cinnamon rolls loosely with plastic wrap and let rise for 30 minutes.

Preheat the oven to 350 F. Brush the tops of the cinnamon buns with the remaining melted butter. Bake until the cinnamon rolls are well browned and the filling is melted, about 25 minutes.

In a medium bowl, beat the cream cheese, powdered sugar, and milk together until smooth.

While the cinnamon rolls are warm, spread a couple spoonfuls of glaze over each cinnamon roll.