For DOUGH: Combine yeast, 1 teaspoon sugar and warm orange juice in a large mixing bowl; let stand 5 minutes.
Add 1/2 cup flour and mix well. Add egg, buttermilk, pumpkin and butter. Stir in sugar, salt and baking soda. Gradually add enough remaining flour to make a soft dough.
Turn dough out on a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Shape dough into a ball and place in a greased bowl, turning once to coat. Cover and let rise in a warm, draft free place until dough doubles in bulk, about 1-1/2 hours.
For FILLING: Stir together all filling ingredients in a medium bowl until well blended. Set aside.
Punch dough down and transfer to lightly floured surface. Divide dough in half. Roll one half of dough into a 9 x 15-inch rectangle. Spread half of filling mixture over dough, leaving a 3/4-inch border. Roll up dough from the long side. Slice dough into 12 equal portions. Repeat with remaining dough. Place 12 rolls in each of two greased 13 x 9-inch baking pans. Cover and let rise for 30 minutes in a warm, draft free area.
For GLAZE: Combine brown sugar, corn syrup and butter in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in cream, vanilla and orange extracts.
Bake rolls in a preheated 400°F oven for 10 minutes. Remove from oven and slowly drizzle glaze over top of rolls, allowing the glaze to soak in. Bake rolls an additional 10 to 15 minutes, until lightly browned.
Cool slightly and invert rolls on foil lined plate. Then invert rolls again onto serving dish.