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For Rolls:
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In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast; set aside.
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In a medium saucepan heat and stir milk, water, butter, sugar and salt just until warm (120 deg to 130 deg F) and butter almost melts.
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Add milk mixture to dry mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of the bowl constantly. Beat on high speed for 3 minutes. Stir in canned pumpkin. Using a wooden spoon, stir in as much of the remaining flour as you can.
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Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased large bowl; turn once to grease surface. Cover with plastic wrap; refrigerate overnight.
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Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes.
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Meanwhile, lightly grease 2 baking sheets. Divide each half of dough into 8 pieces. On a lightly floured surface flatten each piece into a 3 1/2-inch round. For each roll, place the round of dough in the palm of your hand. Place 1 generous Tbsp of Maple Streusal Filling in the center of each round. shape dough into a ball by pulling the edges of the dough up and over the streusal, pinching edges of dough o seal. Place rolls, smooth side up, on prepared baking sheets. Cover; let rise in a warm place until nearly doubled in size (30 to 40 minutes).
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Preheat oven to 375 deg F. Bake rolls for 12 to 14 minutes or until golden brown. Immediately remove rolls from baking sheets. Cool on wire racks.
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Streusal Filling:
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In a medium mixing bowl combine all ingredients except butter. Stir to combine. Stir in the melted butter until combined.
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To make ahead:
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To reheat rolls from room temperature, wrap in foil and warm in a 375 deg F oven about 7 minutes or until heated through. To reheat frozen rolls, wrap and warm in a 375 deg F oven for about 20 minutes or until warm.
