Step 1
Combine milk and 3 tablespoons butter in a microwave-safe bowl; heat in microwave until butter is just melted and milk is warmed (120 degrees F/49 degrees C to 130 degrees F/54 degrees C) 30 to 60 seconds.
Step 2
Mix pumpkin white sugar and salt together in a bowl; beat in egg and yeast. Stir milk mixture into pumpkin mixture until evenly combined.
Step 3
Whisk all-purpose flour and bread flour together in a bowl and divide mixture in half. Beat 1/2 the flour mixture into the pumpkin mixture on low until well mixed about 5 minutes. Add remaining flour mixture and beat until dough is very soft.
Step 4
Turn dough into a bowl that has been greased or sprayed with cooking spray; lightly grease or spray dough. Cover bowl with a damp cloth and let rise in a warm area until dough is doubled in size about 1 hour.
Step 5
Grease or spray an oblong baking sheet with cooking spray.
Step 6
Punch the risen dough down and turn onto a well floured work surface; knead until dough is smooth and easy to handle 1 to 2 minutes. Roll dough into a 10x12-inch rectangle and brush top with melted butter. Sprinkle cinnamon brown sugar pecans and currants respectively onto the butter layer. Roll dough beginning with long side around filling in a jelly roll fashion and pinch the other side onto the roll to seal. Cut roll into 12 slices.
Step 7
Arrange rolls cut-side up on the prepared baking sheet. Cover with a towel and let rise until nearly doubled in size 30 to 45 minutes.
Step 8
Preheat oven to 350 degrees F (175 degrees C).
Step 9
Remove towel from rolls and bake rolls in the preheated oven until golden about 20 minutes.
Step 9
Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until smooth; beat in confectioners' sugar and vanilla extract until icing is fluffy and smooth. Spread icing on pumpkin rolls.