For the dough

1. In a medium bowl, whisk together 4 1/2 cups (540 g) flour, yeast, salt, cinnamon ginger and nutmeg.  Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, mix melted butter, sugar, pumpkin and egg.  With the mixture on low speed, add half of the flour mixture followed by the milk and mix until combined.  Switch to the dough hook attachment and add remaining flour mixture.  Beat on medium speed for 5-7 minutes, or until dough is smooth and elastic.  Add up to additional 1/2 cup (60 g) flour if needed.
3. Lightly grease a large bowl with vegetable oil or cooking spray.  Place dough in the bowl.  Rotate dough so that it is greased on all sides.  Loosely cover and allow to rise in a warm place (75°F/24°C) until doubled in size, about 1 hour.
4. Grease a 13×9-inch baking pan with butter or cooking spray.
5. Turn out dough onto a generously floured* surface and lightly punch down to release some of the gases.  Lightly flour top of dough and roll into an 18×12-inch rectangle.

For the filling

1. Spread softened butter onto dough.  In a small bowl, mix brown sugar, cinnamon, nutmeg, ginger and cloves and sprinkle on dough allowing for a ½-inch border along one of the long edges. Brush edge without sugar with beaten egg.
2. Begin with the long edge that has the sugar mixture and roll dough into a log.  Pinch seam to seal, trim ends, and slice into 12 rolls. Place in prepared pan.  Allow to rise in a warm place (75°F/24°C) until rolls are puffed, about 30 minutes.
3. Preheat oven to 350°F/176°C.
4. Bake cinnamon rolls 30-35 minutes or until tops are golden brown. Allow to cool 15 minutes before frosting.

For frosting