In a large bowl stir together flour, ground cinnamon, ground cloves and yeast.
In a medium saucepan heat milk in a medium temperature and set aside.
Add sugar in the milk and whisk until melted.
In a small saucepan heat butter in a low temperature until melted.
In the bowl with dry ingredients, mix in pumpkin puree, milk – sugar mixture, and beaten egg.
Stir with a spoon until combined.
Start kneading the dough, adding gradually melted butter.
Knead until butter is fully combined into the dough. In that point, you’ll have a smooth, elastic dough.
Place into a bowl and cover with a clean towel. Leave it aside until doubled in volume.
Turn dough out onto a clean floured surface. Roll it into a rectangle.
Brush with the melted butter and sprinkle with grated dark chocolate all over.
Carefully roll up the dough into a log, starting at the long side and rolling towards the other one.
Slice the log using a sharp knife or the pizza cutter in 4-5 cm rolls.
Place the rolls into the pan cover with non-stick paper and cover with a clean towel.
Set the pan into a warm place and let the rolls doubled in size.
Bake in a preheated oven to 180o Celsius for 25 minutes.
Cool in the pan for at least 10 minutes before serving.
Butter should be the last ingredient to mix in the dough. This little trick can change completely the texture of the dough into a silky and buttery one, giving a significant better result into the rolls.