Remove as much of the orange pulp from the seeds as you can. Rinse in a strainer under running water, don't worry about removing all the pulp, it's actually delicious when roasted. Spread them out on a sheet pan lined with parchment paper and allow to air dry over night. The next day they won't be completely dry but fine to roast.
Preheat oven to 325° convection bake.
In a small bowl, melt butter, then mix in cinnamon, brown sugar and salt and coat seeds completely with mixture.
Spread seeds back on a sheet tray lined with parchment paper (it's okay if it's a bit wet) and bake about 30 to 45 minutes, toss, stir, and check if they are done every 15 minutes. Allow to cool and store in a jar.
**Note - the cooking time can vary depending on how wet the seeds are, and the seed's size. Check often after 30 minutes, don't burn!