Spread the butter onto the dough in a thin, even layer.
Next, spread the pumpkin puree on top of the butter in a thin, even layer.
Now, sprinkle with brown sugar and spread to cover the entire dough.
Next, sprinkle it with cinnamon and pumpkin pie spice.
Roll dough into a log shape and gently squeeze the log together to ensure the dough is tight.
Using a sharp knife and a sawing motion, cut the log into 1½ inch circles. If dough circles are misshapen from cutting, use your hands to mold back into a circular shape.
You should have about 8 - 10 rolls, excluding the two end pieces, depending on how big you cut them.
Place the rolls in a 13x9 baking dish, cover with a towel, and let rise for 1 hour or until doubled in size and taking up the entire baking dish.
Bake for 25-30 minutes or until cinnamon rolls are golden brown.