• Add all of the dough ingredients to the bowl of a stand mixer. Mix with the paddle attachment on low for about 1 minute. Switch to the dough hook and knead on medium speed for about 5 minutes, until the dough is smooth and pulling away from the sides of the bowl. If the dough is very sticky, add a little additional flour as needed.
• Transfer the dough to a greased bowl and cover. Let it bulk ferment at room temperature for about 5 to 8 hours, or until doubled in size.
• In a medium bowl, mix together the melted butter, pumpkin puree, brown sugar, and cinnamon for the filling.
• Turn the dough out onto a lightly floured surface and roll it into a large rectangle, about as thin as a pancake.
• Spread the pumpkin cinnamon filling evenly over the dough.
• Starting from one long side, roll the dough tightly into a log.
• Cut the log into 12 evenly sized rolls using unflavored dental floss or a sharp knife.
• Arrange the rolls in a greased 9 × 13 inch baking dish with a little space between them. Cover and let rise for 1 to 2 hours, or until visibly puffy.
• Preheat the oven to 350°F. Bake for 20 to 25 minutes, or until the center rolls are baked through. For the most reliable doneness test, the center should reach about 205°F.

Caramel Glaze

• Melt the butter and brown sugar together in a small saucepan over low to medium heat.
• Once the sugar has dissolved, stir in the heavy cream.
• Let the mixture simmer for a few minutes, then remove from the heat and stir in the vanilla and salt.
• Cool for about 10 minutes, then whisk in the powdered sugar.
• Let the cinnamon rolls cool for about 15 minutes before pouring the caramel glaze over the top.