1/2cup (113g)unsalted butter, softened, divided, plus more for brushing tops if desired
4cups (565g)all-purpose flour, or more as needed
Cinnamon Honey Butter(I recommend making 1 1/2 - 2 times the recipe), for serving
In the bowl of an electric stand mixer whisk together yeast, 1/2 tsp of the brown sugar and 1/4 cup of the warm water until yeast has dissolved. Let rest 5 - 10 minutes until foamy.
Set mixer with whisk attachment and mix in remaining warm water (1/4 cup + 1 Tbsp. Rewarm to 110), remaining brown sugar, salt, cinnamon, ginger, nutmeg, cloves, egg, egg yolk and pumpkin puree.
Add in 1/4 cup of the butter along with 2 cups of the flour and mix until well blended. Set mixer with hook attachment and slowly add in remaining flour. Knead on low speed until fairly smooth and somewhat elastic, about 5 minutes, adding in more flour as needed 1 Tbsp at a time*.
Transfer to a large oiled mixing bowl, cover with plastic wrap and allow to rise in a warm place until double in volume, about 1 1/2 hours.
Punch dough down and divide into 2 equal portions Roll each portion out onto a lightly floured surface to about a 13-inch round then rub 2 Tbsp butter evenly over each round.
Cut into 12 even wedges using a pizza cutter, then starting on the outside edge, roll each piece inward. Cup the backside of each roll slightly to form a crescent shape then transfer to a baking sheet line with a silicone baking mat.
Cover rolls with plastic wrap and allow to rise until doubled in volume, about 45 minutes - 1 hour. Preheat oven to 375 degrees during last 20 minutes of rising.
Uncover rolls and bake in preheated oven about 12 - 14 minutes until golden brown and cooked through. Let cool slightly and serve warm with cinnamon honey butter.
*The pumpkin will give it a slightly different texture than your average roll dough. At the end it should be somewhat sticky - it should stick to the bottom of the bowl but not the sides.