Spray muffin or cupcake tin with non stick cooking spray. Place one roll in each muffin cup. Let thaw as directed on package for three to five hours or until doubled in size. (You can thaw in the refrigerator the night before use)
Just before the dough has finished rising, prepare the pumpkin filling. In a mixing bowl combine pumpkin, sugar, salt, cinnamon, ginger, cloves, pumpkin pie spice, egg and milk and mix until combined.
Push down center of each roll and press dough around the sides of each cup to make little cups. Fill each cup with 1 Tablespoon of the pumpkin filling.
Bake at 350 degrees for 20 minutes or until rolls are golden brown.
Cool on a wire rack. Serve as is, slathered with frosting, a dollop of sweetened whipped cream, or a spoon of ice cream. Enjoy!!!