Ingredients
1 package (1/4 ounce) active dry yeast2/3 cup warm water (110° to 115°)1/2 cup canned pumpkin1 large egg1/4 cup butter, softened1/4 cup sugar1 teaspoon salt1/2 teaspoon pumpkin pie spice2-1/2 to 2-3/4 cups all-purpose flourFILLING:1/2 cup packed brown sugar1 teaspoon ground cinnamon 2 tablespoons butter, meltedFROSTING:1-1/4 cups confectioners’ sugar2 to 3 tablespoons 2% milk1/8 teaspoon pumpkin pie spice
Preparation
Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375°.
Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.
