Makes 18-20 cinnamon rolls
2/3 cup milk
1/4 cup butter
1 cup canned pumpkin or mashed cooked pumpkin
1/4 cup sugar
1 teaspoon salt
2 eggs. beaten
2 Tablespoons yeast
3 1/2- 4 cups flour
In a small saucepan heat milk, butter, sugar and salt until warm and butter is melted. Stirring constantly.
Remove from heat. In a mixer bowl add the yeast and the milk mixture. Let yeast proof for about 10 minutes (It will get bubbly). Add pumpkin and beat until well mixed. Beat in the eggs. Slowly add the flour, adding enough to make a soft dough.
Punch dough down and knead a few times to form a smooth dough, sprinkling with enough flour to make the dough easy to handle. On a lightly floured surface roll dough into a about a 24 x 12 inch rectangle.
Filling:1/3 cup butter, melted
2/3 cup brown sugar
2 teaspoons cinnamon
Mix brown sugar and cinnamon in a bowl. Melt butter and spread it over the dough. Sprinkle with brown sugar mixture.
Roll up jelly roll style. Pinch seams to seal.
Cut rolls into about 1 inch slices (trick to easy cutting you can find here.)
Place rolls onto a greased cookie sheet. Cover and let rise until nearly doubled.
Preheat oven to 350 degrees.
Bake for 15-20 minutes or until golden.
Cool for about 10 minutes.
Frost with caramel frosting.
1/4 cup butter
1/2 cup brown sugar
2 Tablespoons milk
1 teaspoon vanilla
pinch of salt
3/4 - 1 cup powdered sugar
In a small saucepan heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat for 1 minute. Transfer to a mixing bowl. Stir in vanilla, salt and powdered sugar. Beat with mixer until well blended. Start with 3/4 cup powdered sugar and add more to desired consistency.
Drizzle frosting over the rolls.