Once the dough has doubled in size, turn it out on a lightly floured surface again (no need to punch the dough down) and roll it out to a 1/4 inch thick rectangle.
In a small bowl, combine the filling ingredients - pumpkin puree, softened butter, light brown sugar, and ground cinnamon.
Spread the mixture over the dough, making sure it covers all of the dough evenly.
Starting with the shortest side, roll the cinnamon rolls tightly into a log.
Place the log seam side down and slice them into 8 rolls, each about 1.25” thick.
Grease a 9x13 baking dish with butter non-stick baking spray and place the rolls into the pan, making sure they’re no more than 1” apart.
Set the rolls aside to rise again until they’ve doubled in size, about 1 hour.
While the rolls rise, preheat your oven to 375 degrees F.
Bake the rolls for 18-20 minutes, or until they are golden brown around the edges and fully set in the center.
Frost and serve!
Store in an airtight container in the fridge for up to two days.