Pumpkin Cinnamon Rolls

Directions

1. 1
   For the dough:
2. 2
   Sprinkle yeast over warm water in large bowl. Add 1 teaspoon of the sugar and let the mixture stand about 5 minutes. Beat in remaining sugar, eggs, butter and pumpkin.
3. 3
   Gradually add 5 cups of flour and the salt until dough comes together and pulls away from the bowl. Turn out the dough onto a floured surface and knead the remaining 1/2 cup flour into the dough. Knead for 10 minutes. Dough will be soft.
4. 4
   Grease a bowl and add dough. Cover the bowl with plastic wrap and place it in a warm spot for 1-1/4 hours.
5. 5
   Spray two 13x9x2-inch baking pans with nonstick cooking spray.
6. 6
   For the filling:
7. 7
   Mix butter, granulated and brown sugars and cinnamon in a bowl.
8. 8
   Divide dough in half and roll out each on a lightly floured surface so that you have two 16 x 10-inch rectangles. Spread half of the filling on top of each rectangle of dough. Starting on one long side, roll up the dough into a log. Press seams to close.
9. 9
   Cut each log into 12 even-sized slices. Arrange 12 slices in each prepared pan, cut side up. Cover the pans with plastic wrap. Let the rolls sit in a warm spot for 45 minutes.
10. 10
    Note: I prefer to to do all of the above the night before and refrigerate until the morning at this point.
11. 11
    Preheat oven to 350 F. Uncover pans and bake for 30 minutes or until they are golden brown and bubbly. Remove pans from the oven and set them on a wire rack; let rolls cool 10 minutes.
12. 12
    Blend confectioners' sugar and milk in a small bowl. Drizzle over buns. Serve warm.
13. 13
    Adapted from Family Circle.