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1
In a small saucepan, heat the milk and 2 Tbs.
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2
butter just until warm (120F to 130F) and butter is almost melted, stirring constantly.
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3
In a large mixer bowl, combine the pumpkin, sugar and salt.
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4
Add the milk mixture and beat with an electric mixer until well mixed.
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5
Beat in the egg and yeast.
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6
In a separate mixing bowl, combine both of the flours.
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7
Add half of flour mixture to the pumpkin mixture.
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8
Beat the mixture on low speed for 5 minutes, scraping sides of bowl frequently.
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9
Add the remaining flour and mix thoroughly (dough will be very soft).
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10
Turn into lightly greased bowl then grease surface of dough lightly.
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11
Cover and let rise in warm place until doubled, about 1 hour.
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12
Punch dough down.
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13
Turn onto floured surface.
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14
Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.
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15
On lightly floured surface, roll dough into 12- by 10-inch rectangle.
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16
In small bowl, combine the brown sugar and the cinnamon.
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17
Brush the surface of dough with the melted butter.
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18
Sprinkle with the brown sugar mixture.
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19
Beginning with the long side of dough, roll up jelly-roll style.
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20
Pinch the seam to seal.
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21
With a sharp knife, cut roll into twelve 1-inch slices.
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22
Place the rolls, cut the side up, in a 9-inch square baking pan greased with butter.
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23
Cover and let rise until nearly doubled, about 45 minutes, Bake rolls at 350F (180C) for about 20 minutes or until golden.
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24
Remove from then pan to waxed paper-lined wire rack.
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25
Cool for about 10 minutes.
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26
Serve warm.
