1. Proof yeast in warm water with pinch of sugar until foamy, about 5 minutes

2. Warm milk to lukewarm and melt 1/4 cup butter, allow to cool slightly

3. Combine flour, granulated sugar, salt, and proofed yeast in large bowl

4. Add warm milk, melted butter, and egg, mixing until soft dough forms

5. Knead dough 8-10 minutes until smooth and elastic (add flour if too sticky)

6. Place dough in greased bowl, cover, and let rise 1 hour until doubled

7. For filling: mix softened butter, brown sugar, cinnamon, nutmeg, and salt

8. Roll risen dough into 12×18 inch rectangle on floured surface

9. Spread filling evenly over dough, leaving 1-inch border on long side

10. Roll up tightly from long side and pinch seam to seal

11. Cut into 12 equal pieces using sharp knife or dental floss

12. Place rolls in greased 9×13 inch pan, cover, and let rise 45 minutes

13. Preheat oven to 350°F during final rising time

14. Bake 25-30 minutes until golden brown and internal temperature reaches 190°F

15. Cool in pan 10 minutes, then remove to wire rack to cool completely

16. For icing: beat cream cheese, softened butter, vanilla, and powdered sugar until smooth

17. Add milk gradually until desired consistency reached

18. Divide icing and tint with orange and black food coloring

19. Decorate cooled rolls with Halloween-colored icing using piping bags or spoons