In a large mixing bowl, combine 1 cup of flour, sugar, salt, active dry yeast, and 1/2 teaspoon of cinnamon. Mix well.

Add the pumpkin puree, warm milk, melted butter, egg, and vanilla extract to the dry ingredients. Stir until combined.

Gradually add the remaining flour, kneading until a smooth dough forms. You may need to add a little more flour if the dough is sticky.

Cover the dough with a kitchen towel and let it rise in a warm place for about 30 minutes or until it doubles in size.

In a small bowl, combine the brown sugar and 1 teaspoon of cinnamon.

On a floured surface, roll the dough into a rectangle, about 1/4 inch thick. Spread the melted butter evenly over the dough and sprinkle the cinnamon-sugar mixture on top.

If desired, sprinkle the raisins or nuts evenly across the filling.

Starting from the long side, tightly roll the dough into a log.

Cut the log into 12 equal portions and place them on a greased baking dish.

Cover the rolls and let them rise for another 15 minutes.

Preheat your oven to 375°F (190°C) and bake the rolls for about 20-25 minutes, or until golden brown.

Allow them to cool slightly before serving.