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1
For the dough:
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2
Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the sugar and let the mixture stand about 5 minutes. Beat in remaining sugar, eggs, butter and pumpkin.
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3
Gradually add 5 cups of flour and the salt until dough comes together and pulls away from the bowl. Turn out the dough onto a floured surface and knead the remaining 1/2 cup flour into the dough. Knead for 10 minutes. Dough will be soft.
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4
Grease a bowl and add dough. Cover the bowl with plastic wrap and place it in a warm spot for 1-1/4 hours.
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5
Spray two 13x9x2-inch baking pans with nonstick cooking spray.
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6
For the filling:
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7
Mix butter, granulated and brown sugars and cinnamon in a bowl.
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8
Divide dough in half and roll out each on a lightly floured surface so that you have two 16 x 10-inch rectangles. Spread half of the filling on top of each rectangle of dough. Starting on one long side, roll up the dough into a log. Press seams to close.
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9
Cut each log into 12 even-sized slices. Arrange 12 slices in each prepared pan, cut side up. Cover the pans with plastic wrap. Let the rolls sit in a warm spot for 45 minutes.
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10
Note: I prefer to to do all of the above the night before and refrigerate until the morning at this point.
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11
Preheat oven to 350 F. Uncover pans and bake for 30 minutes or until they are golden brown and bubbly. Remove pans from the oven and set them on a wire rack; let rolls cool 10 minutes.
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12
Blend confectioners' sugar and milk in a small bowl. Drizzle over buns. Serve warm.
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13
Adapted from Family Circle.
