Prepare Reduced Pumpkin: Cook 1 cup of pumpkin puree in a saucepan over medium heat, stirring constantly until thickened (about 3-4 minutes). Let cool completely.

Mix Dough: Combine 4 cups all-purpose flour, ½ cup brown sugar, 2 teaspoons salt, 2 teaspoons ground cinnamon, and 1 teaspoon ground cardamom in a bowl. In another bowl, whisk 1 cup lukewarm milk, 2 teaspoons active dry yeast, and 2 eggs. Pour wet ingredients into dry and knead until smooth (about 8-10 minutes).

First Rise: Shape dough into a ball, place in a greased bowl, cover, and let rise until doubled in size (1-2 hours) or refrigerate overnight.

Roll and Fill: Roll dough into a 12x18-inch rectangle, spread a filling mixture (brown sugar, cinnamon, softened butter) evenly, roll it tightly, and cut into 12 equal pieces.

Second Rise: Place cut rolls in a greased baking dish, cover, and let rise until puffy (about 30 minutes).

Bake: Preheat oven to 375°F (190°C) and bake rolls for 25-30 minutes until golden brown.

Prepare Icing: Whip together 4 ounces softened cream cheese, ¼ cup softened butter, 1 cup powdered sugar, and 1 tablespoon espresso powder until smooth.

Drizzle and Serve: Let rolls cool for 10 minutes, then drizzle icing over the warm rolls and serve immediately.