In a medium sized bowl combine the water, yeast and a tsp of brown sugar from the 1/3 cup. Let this rest for 10 to 15 minutes until the yeast dissolves and gets frothy.
Attach the dough hook to the mixer. Add the yeast to the bowl of your mixer, then add the milk, butter, eggs, pumpkin, and the rest of the brown sugar. Stir to combine. Mix in the pumpkin spice and salt.
Start by adding 4 cups of the flour and mix on medium-low speed until combined. Keep adding flour 1/2 cup at a time until the dough starts to pull away from the side of the bowl, but is still slightly sticky. I used a total of 6 1/2 cups of flour. Keep kneading the dough in the mixer for about 5 minutes.
Spray a large bowl with cooking spray. Shape the dough into a ball and transfer it to the bowl. Spray the top of the dough as well, cover the bowl with plastic wrap or a damp kitchen towel. Allow the dough to proof in a warm space for about 1 1/2 hours until doubled in size. See notes.
Once the dough has doubled in size, remove the plastic wrap from the bowl and punch down the dough, to remove the air from it.
Transfer it onto a clean work surface and roll it out into approximately 12x16-inch rectangle. Cut the dough into 32 equal size rectangles, 2x3-inches each. See video on how to do it.
Brush the rectangles with melted butter, using about 2 tbsp of melted butter. Take each rectangle and fold it in half. Place the roll in a 9x13 inch baking dish, smooth side up. Repeat with remaining rolls.
Preheat your oven to 350 F degrees.
Cover the rolls with plastic wrap and let them rise for another 30 minutes until doubled in size. Brush them with remaining 2 tbsp of butter and sprinkle with flaked salt.
Transfer the rolls to the oven and bake for 20 to 25 minutes, or until the rolls are golden brown.
Drizzle honey over them, if preferred, and serve warm.