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1
For the dough: In a small bowl combine water, yeast, and teaspoon of sugar.
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2
Stir until yeast is dissolved.
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3
Set aside until froth doubles.
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4
In a large mixing bowl with an electric mixer fitted with a dough hook mix together milk, eggs, pumpkin, butter, 1/2 cup of sugar, nutmeg, cloves, and salt.
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5
Add 4 cups of flour and the yeast mixture.
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6
Knead for about 5 minutes, add the rest of the flour a half cup at a time.
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7
The dough should be smooth and moist, but not sticky.
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8
Grease a bowl and place dough into bowl, cover with plastic wrap.
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9
Let rise until doubled, about 1 hour.
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10
While dough is rising prepare filling.
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11
For the filling: In a small bowl with an electric mixer beat together butter and pumpkin until smooth.
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12
In another small bowl mix together sugar and cinnamon.
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13
To assemble: Turn dough out onto a lightly floured surface.
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14
Roll out dough into a 16 by 21 inch rectangle.
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15
Spread pumpkin/butter mixture over dough.
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16
Then sprinkle cinnamon sugar mixture evenly over, gently pressing into dough.
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17
Roll up long side of dough forming a long tube.
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18
Using floss cut into 12 rolls.
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19
Place rolls into a greased 13 by 9 inch baking pan.
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20
Cover and let rise until doubled, about 30 minutes.
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21
Bake at 400 degrees for 15 to 20 minutes.
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22
While rolls are baking make the icing.
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23
For the icing: Beat together all of the ingrediants until smooth.
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24
Spread over warm rolls.
