Pumpkin Swirl Breakfast Rolls

1. 1

   Combine bown sugar, cinnamon and cloves in a medium bowl.

2. 2

   Cut in butter with a pastry blender or 2 knives until crumbly.

3. 3

   Stir in pumpkin, nuts and raisins.

4. 4

   Roll bread dough into 12 x 12-inch square, and spread with pumpkin mixture, leaving 1 inch border along 2 sides.

5. 5

   Roll up dough, starting from side with 1 inch border; seal edges.

6. 6

   Slice into 12 pieces, place cut side up in greased 9 inch round or square baking pan.

7. 7

   Let rise in warm place until double in size.

8. 8

   Bade in preheated 375* oven for 20-25 minutes or until golden brown.

9. 9

   Cool slightly on wire rack.

10. 10

    Combine glaze ingredients in small bowl until smooth.

11. 11

    Drizzle rolls with glaze.

12. 12

    Serve warm.

13. 13

    **Note: For extra large rolls, roll dough into 12 x 9 inch rectangle.

14. 14

    Spread with pumpkin mixture leaving 1 inch border along 9 inch sides.

15. 15

    Roll up dough, starting from 9 inch side, seal edges.

16. 16

    Slice into 6 pieces, place cut side up in greased 9 inch baking pan.

17. 17

    Let rise and bake as above.

* Per serving · 4 servings · Values may vary.