To make the rolls, warm honey, butter, and milk in a saucepan over medium heat until butter is melted. Remove from heat and let cool for 5 minutes, or until mixture reaches 120-130°F.
In the bowl of a stand mixer fitted with a dough hook attachment, add 3 cups flour, active dry yeast, and salt; mix to combine. Add milk mixture, eggs, and pumpkin puree and mix to form a wet dough.
Add remaining flour 1/4 cup at a time until dough pulls away from bowl and is smooth and elastic. You may not need all 4 1/2 cups of the flour. Cover with plastic and place in a warm spot to rise until doubled, about 1 hour.
Gently punch down dough to release any air bubbles and turn it out onto a lightly floured work surface. Roll into a large rectangle about 18x10-inches. Spread melted butter over dough and sprinkle with the brown sugar, pumpkin pie spice or cinnamon, and nuts.
Starting with one long end, roll up tightly into a log. Using a sharp knife or unscented floss, cut into 12 rolls. Grease a 9x13-inch baking pan and arrange rolls in pan. Cover with plastic wrap and let rise until doubled again, about 30 minutes.
Preheat oven to 375°F. Bake rolls until golden, 18-20 minutes.
To make the icing, beat cream cheese with an electric mixer until smooth. Add confectioners’ sugar, butter and vanilla and mix until smooth. Spread icing on warm rolls and serve immediately.