Overnight Pumpkin Cinnamon Rolls with Chai-Vanilla Glaze

• The Night Before: In a heat-safe liquid measuring cup, stir the yeast into the warm milk and set aside for about 5 minutes, or until frothy. Place the flour, ¼ cup brown sugar and salt in the bowl of a stand mixer and stir together.
• When the yeast mixture is ready, stir it into the flour mixture. In the same measuring cup, whisk together the egg, pumpkin purée, and 3 tablespoons of melted butter. Stir the pumpkin mixture into the dough. Knead on low speed with a dough hook (or by hand) for about 5 minutes until smooth, elastic, and only slightly sticky. Resist from adding in too much extra flour to keep from sticking.
• Lightly grease a large mixing bowl. Gather the dough into a ball and place it in the bowl to rise. Cover the bowl with plastic wrap and place it in the refrigerator overnight (about 8 hours).*
• In the Morning: Pull the dough from the refrigerator immediately and allow it to come to room temperature (30 to 60 minutes). Once the refrigerator chill is gone from the dough, lightly dust your work surface with flour and roll out the dough into a 12 X 16-inch rectangle. Spread the dough with 4 tablespoons of the softened butter. Stir together the remaining brown sugar and ground cinnamon. Sprinkle the cinnamon mixture all over the butter.
• Starting with the long edge, carefully roll up the dough into a log. Cut the log into 10-12 even pieces. Place the pieces, spiral-side up, on a greased sheet pan, making sure there is enough room between the rolls for them to rise again. Loosely cover with plastic or a clean kitchen towel and allow to rise for 30 to 40 minute, until puffy.
• Meanwhile, preheat the oven to 350°F. Uncover the cinnamon rolls and bake for about 28 to 32 minutes, or until the center registers 190°F on a probe thermometer. Remove from the oven and allow to slightly cool before glazing.
• While the Pumpkin Cinnamon Rolls Bake: Place ¾ cup water in a saucepan and bring to a simmer. Add the tea bags and continue to simmer on low until the tea reduces to about ¼ cup of liquid. Remove from the heat.
• To make the glaze, place the remaining 2 tablespoons of softened butter in a mixing bowl. Stir in about 2 tablespoons of the reduced chai tea and the vanilla. From there, add in the confectioners’ sugar and whisk (by hand) until smooth. Add more sugar and/or chai tea until the desired consistency is achieved. Spread the chai-vanilla glaze over the tops of the warm pumpkin cinnamon rolls.