In the bowl of an electric stand mixer whisk together yeast, 1/4 cup of the brown sugar and 1/4 cup of the lukewarm water until yeast has dissolved. Let rest 5 - 10 minutes until foamy.

Mix in remaining water, brown sugar, salt, cinnamon, ginger, nutmeg, cloves, egg, egg yolk and pumpkin puree.

Set mixer with hook attachment, set on slow speed and slowly add in oil and flour, one cup at a time.

Knead on low speed until fairly smooth and somewhat elastic, about 5 minutes, adding in more flour as needed 1 tbsp at a time. The dough should stick to the bottom of the bowl but not to the sides.

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 brush with melted butter and sprinkle with sugar and cinnamon evenly over each round.

Cut into 16 even wedges using a pizza cutter, then starting on the outside edge, roll each piece inward. Transfer to a baking sheet lined with parchment paper. Cover rolls with clean kitchen towel and let rise until doubled in volume, about 45-60 minutes.

Preheat the oven to 375°F/190°C. Brush rolls with melted butter and bake for 12-15 min or until lightly golden.

Let cool slightly and serve warm.