Pumpkin Cinnamon Rolls

Ingredients

2-3/4 to 3-1/4 cups all-purpose flour, divided

1 pkg (1/4 ounce) active dry yeast

1/2 cup solid-pack pumpkin

2/3 cup milk

2 Tbsp sugar

4 Tbsp butter, divided

1/2 tsp salt

1 egg, beaten

1/2 cup packed brown sugar

1 tsp cinnamon

Caramel Frosting

( I doubled this cuz we like more glaze than less):

2 Tbsp butter

1/4 cup packed brown sugar

1 Tbsp milk

1/4 tsp vanilla extract

Dash salt

1/4 cup confectioners' sugar

Directions

1. In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 Tbsps butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with the egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lighly floured surface until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to greast top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20 minutes(do not overcook or they will not be soft), or until golden brown. Cool on a wire rack.

2. For frosting, melt buter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

Yield: 1 dozen