Combine the yeast, brown sugar, and warm water together and stir. Let stand until foamy, about 10 minutes.
In the bowl of a standing mixer, fitted with a paddle attachment, combine the pumpkin puree, maple, melted butter, eggs and spices. Mix on low speed until well blended, about 1 minute. Add the foamy yeast and sugar mixture and mix for another minute. Remove the bowl from the mixer.
Combine flour and salt, and add them 1 cup at a time to the wet mixture. Use a flexible scraper or a spatula to fold the flour and salt into the pumpkin base. Once the mixture begins to look shaggy, empty it out onto a work surface and continue to add the flour 1/2 cup at a time. After each addition, knead the flour into the dough, adding additional flour once the dough becomes a little sticky.
Once the dough only needs a little flour at a time, just rub flour onto your hands and knead it in, a little at a time that way. Continue to knead until the dough is smooth and elastic, about 10 minutes. (Use the windowpane test to see if the dough has been kneaded sufficiently: Pinch off a piece of dough and flatten it. Using your fingers, slowly stretch it. If it tears easily, keep kneading. If it stretches until it thins before tearing, you’re ready.)
Coat a large bowl with butter and transfer the dough to the bowl, turning it to coat it. Cover the bowl loosely with plastic wrap and place in a warm, draft-free area and allow the dough to double in size (about 1 hour).
Punch down the dough. Pull up one side of the dough and fold it over the rest of the dough. Recover and return it to the draft-free area until it doubles again (about 1 hour).
Turn the dough out onto a well-floured work surface, and divide it in half. Roll out each half of the dough to an 18- by 12-inch rectangle.
Make the orange sugar butter by combining the butter, sugar and orange zest.
Smear the orange sugar butter filling over the surface with a spatula and sprinkle on the raisins. Starting with the shorter side, roll the dough up like a jelly roll. With a sharp knife, slice the roll into 1-inch slices and arrange in a baking pan, spaced about 1/2- to 3/4-inch apart from each other. Loosely cover in plastic and let rise for another hour.
Heat the oven to 375° F. Bake the rolls for 20 minutes, until lightly browned.
While they bake, make the orange maple glaze: Combine the powdered sugar, orange juice and maple syrup.
Remove from the oven and brush with the glaze.