• Preheat your oven to 325°F. Grease the wells of a standard 12-cup muffin tin, and set the pan aside.

Make the dough for the rolls.

• In a medium-size bowl, place the flour, xanthan gum, baking powder, salt and pumpkin pie spice and whisk to combine well. Set the bowl aside.
• In a large bowl, place the butter and pumpkin butter, and beat to combine well with a handheld mixer or by hand.
• Add the eggs and sugar, and beat until smooth. The mixture will be thin.
• Add the flour mixture in two parts, alternating with the milk, beating until just combined after each addition. The dough will be thick and heavy.

Shape the dough.

• Transfer the dough to a lightly floured surface, and pat into a thick rectangle.
• Sprinkle the top of the dough lightly with more flour, and roll into a rectangle about 1/2 inch thick. Fold the dough over on itself into about a 5-inch square packet.
• Sprinkle both sides of the dough lightly with flour, and roll out again into a rectangle that is about 10-inches x 15-inches, and about 1/4-inch thick.
• With a pastry wheel, pizza cutter or a sharp knife, trim each of the four edges slightly, along the perimeter of the dough, to make a clean edge.

Make the filling.

• In a small bowl, place the light brown sugar, flour, pumpkin pie spice and salt, and mix to combine well.
• Add the melted butter, and mix to combine. The filling will be a thick paste.

Fill the roll dough and shape the rolls.

• Spread the filling in an even layer on top of the rectangle of dough, leaving 1/4-inch clean around the perimeter.
• Beginning at one of the 15-inch sides of the rectangle, roll the dough away from you tightly until it forms a cylinder.
• Using a metal bench scraper, sharp knife or unwaxed dental floss, slice the cylinder into 12 cross-sections, each about 1-inch thick.
• Place each cross-section of spiraled dough into a well of the prepared muffin tin and press gently down into the wells.

Bake the rolls.

• Place the pan in the center of the preheated oven and bake until the tops of the buns are lightly golden brown and the filling is bubbling (about 25 minutes).
• Remove the tin from the oven and allow the buns to cool briefly, until you can stand to touch the rolls before twisting the rolls back and forth a bit in each well to prevent them from sticking to the pan.
• Once the rolls have set, transfer them to a wire rack to cool completely.

Make the optional icing.

• In a small bowl, place the confectioners’ sugar, pumpkin pie spice, and 1 tablespoon of milk. Mix well until a thick paste forms.
• Add more milk by the 1/4-teaspoon, mixing to combine well, until the glaze falls off the spoon slowly, in a thick but pourable glaze.
• Add milk very slowly, as it is much easier to thin, than to thicken, the glaze. If you do thin the glaze too much, add more confectioners’ sugar a teaspoon at a time to thicken it.
• Drizzle or spread the icing on the cooled rolls before serving.