Combine yeast and 1 tablespoon brown sugar in the bowl of an electric mixer and slowly pour in warm water while stirring frequently. Allow 10 minutes for the yeast to activate.

Add room temperature milk and warm melted butter to the yeast mixture and whisk until well combined. Add eggs (one at a time), pumpkin puree, and vanilla, whisking to incorporate.

In a large bowl, whisk together all-purpose flour, bread flour, brown sugar, pumpkin pie spice blend, and sea salt. Add to the wet ingredients and mix on low-speed until well combined, about 2-3 minutes.

Change mixer head to kneading accessory and knead dough for 5-10 minutes on high speed until smooth and elastic. If dough is sticky, add flour 1 tablespoon at a time until desired texture is achieved.

Lightly grease a large bowl with olive oil and place the dough inside, tossing to coat. Cover with plastic wrap and let sit for 1 hour to rise.

To make the filling, add softened butter to a bowl and set aside. In a separate bowl, mix Dessert Lover Blend (or pumpkin pie spice blend) and brown sugar.

Preheat oven to 350?F and line a 9x13 baking dish with parchment paper.

On a floured surface, roll out the dough into a rectangle (approximately 9"x14" and ?-inch thick).

Spread ? of the softened butter evenly on the dough, then coat with the brown sugar-spice mixture.

Tightly roll the dough long-ways and cut into 1.5" rolls. Place each roll cut side down in the prepared baking dish.

Cover with plastic wrap, smear tops with remaining softened butter, and let rise for another 20 minutes.

Bake rolls for approximately 35-40 minutes in the preheated oven.

To make the Chai tea mixture, boil milk, add tea bags, and let steep for 5-6 minutes. Remove tea bags, then whisk in syrup and spices until dissolved. Let cool completely.

To make the glaze, beat softened cream cheese until creamy. Add powdered sugar and chai tea mixture, beating until smooth. Adjust thickness as needed.

Spread glaze atop rolls using a spatula and serve.