In a small saucepan, melt 1/4 cup of unsalted butter. Add in the buttermilk and heat until lukewarm, then remove from heat.

In a mixing bowl, combine the lukewarm buttermilk mixture with the instant yeast, sugar, and salt. Let it sit for about 5 minutes until foamy.

Add vanilla extract and eggs to the mixture, stirring until well combined.

Gradually add flour, starting with 4 cups, mixing until a soft dough forms. Knead on a floured surface for 5-10 minutes until smooth and elastic. If the dough is too sticky, add more flour as needed.

Transfer the dough to a greased bowl, cover with a damp cloth, and let rise in a warm area until doubled in size, about 1 hour.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread the softened butter evenly over the dough.

Spoon the pumpkin butter over the buttered dough, covering it evenly. In a separate bowl, mix together the granulated sugar, cinnamon, nutmeg, cloves, and allspice. Sprinkle this mixture liberally over the pumpkin butter.

Carefully roll the dough from the long side into a tight log. Pinch the seams to seal.

Slice the log into 12 equal pieces. Place the rolls in a greased baking dish, cut side up.

Cover the rolls with a damp cloth and allow them to rise again for about 30 minutes until puffy.

Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.

While the rolls are baking, prepare the glaze by whisking together melted butter, maple syrup, milk, and powdered sugar until smooth.

Once the rolls are out of the oven and still warm, drizzle the glaze generously over them.

Serve warm and indulge in the heavenly aroma of your homemade pumpkin butter cinnamon rolls!