Melt the butter in a small bowl and set aside. In a separate bowl, combine the pumpkin spice mix and brown sugar, mixing them together. Set aside.
Once the dough has risen fully, preheat the oven to 375 degrees Fahrenheit and line a large 9x13 baking dish with parchment paper, allowing excess to hang from the sides.
Add a bit of flour to a surface and place the dough onto it, lightly adding a bit of flour to the top. Using a rolling-pin, roll out the dough into a rectangular shape (approximately 9″x14 and 1/2-inch thick), trimming the edges if needed. NOTE: Try not to make the dough too thin or else rolling it up will be hard to do!
Then, generously brush melted butter (leaving aside 1 Tbsp) atop dough, followed by the brown sugar-pumpkin spice mixture, ensuring that the top is coated evenly. NOTE: I also use a 'pastry brush' to sweep sugar mixture evenly across the dough to ensure that every bite is sweet!
Tightly roll dough (long-ways) and using a pastry cutter, cut dough into 1.5" rolls, placing each roll (cut side down) into a large baking dish (lined with parchment paper!).
Then place plastic wrap (and foil for security) over the baking dish with rolls, brush the tops with a little more melted butter, and let them rise again for another 20 minutes or until they double in size again!
Bake rolls in the preheated oven for approximately 35-40 minutes or until the tops are golden brown and the centers have baked through.
While all the baking magic is happening, make the Maple Glaze.