In the microwave, melt Unsalted Butter (2 tablespoon). Add Milk (1/2 cup) and microwave for 30 seconds, or until temperature reaches 100-110 degrees.
Pour milk and butter into mixing bowl. Add Instant Dry Yeast (1 package) and allow it to proof for 5 minutes.
Add Canned Pumpkin Purée (3/4 cup) and Salt (1 teaspoon) and mix together. Mix in Bread Flour (2 1/2 cup) and Granulated Sugar (1/4 cup), 1/2 cup at a time until the dough cleans itself from the side of the bowl. Use dough hook attachment to knead dough for 6-8 minutes.
Place dough in a lightly oiled bowl. Cover and allow to rise for 1 hr. Punch dough down and roll into a rectangle.
Melt Butter (2 tablespoon) for filling. Spread butter on dough. Mix Granulated Sugar (1/2 cup) and Ground Cinnamon (2 teaspoon) together. Sprinkle over dough. Roll dough, then cut.
Place cut rolls into greased 13x9. Allow dough to rise for 30 minutes.
Bake at 350 degrees F (180 degrees C) for 20-25 minutes.
Melt Butter (2 tablespoon) for glaze. Add Brown Sugar (1/8 cup) and stir until everything is melted. Add Vanilla Extract (1 teaspoon) and Powdered Confectioners Sugar (3/4 cup). Stir together. Pour over cinnamon rolls after they have finished baking. Enjoy!