Pumpkin Pie Cinnamon Rolls With Maple Glaze

• For the dough
• 1/2 cup skim milk
• 1/2 cup sugar
• 1/2 cup margarine or 1/2 cup butter, softened
• 1 1/3 ounces active dry yeast
• 1/2 cup warm water
• 2 eggs, beaten
• 4 1/4 cups flour (may need adjusting)
• 4 tablespoons canned pumpkin
• 1 1/2 teaspoons salt
• 1 teaspoon cinnamon
• For the filling
• 2 (15 ounce) cans plain pumpkin
• 1 1/2 cups light brown sugar
• 1/2 cup flour (may need adjusting)
• 2 -4 tablespoons apple juice or 1 -2 tablespoon lemon juice
• 1/2 - 1 cup coarsely chopped walnuts
• 2 teaspoons cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 3 pinches salt
• Maple Glaze
• 2 cups powdered sugar
• 1 tablespoon melted butter (optional)
• 1 pinch salt
• 3 drops maple extract

1. Prepare the dough. Heat the milk and sugar in a pan with the salt and butter, until butter is melted. Cool until lukewarm.
2. Meanwhile, dissolve the packet of yeast in 1/4 warm water with a pinch of sugar. Stir until dissolved and wait until frothy. Mix the yeast into the lukewarm milk mixture.
3. Stir in the beaten eggs and 2-3 cups of the flour. Beat until smooth, and then stir in the remaining 2-3 cups of flour, until the dough is smooth and elastic (note: it should be slightly softer/stickier than regular dough bread).
4. Roll the dough into a ball and place in a large greased bowl. Brush the dough surface with melted butter. Cover with a cloth and allow to sit and rise in a warm place for approximately 1 hour. Punch dough down, and wait 5 more minutes.
5. While the dough is rising, prepare the filling. Combine the pumpkin puree and apple or lemon juice in a saucepan over low heat. Stir in the spices, salt, and brown sugar. When it is warm, carefully stir in just enough flour to make the mixture thickened a little (about 1/4-1/2 cup). Taste, and adjust the sugar, lemon/apple juice, salt or spices as desired. Remove from the stove and refrigerate until cool.
6. Preparing the cinnamon rolls: Roll out half the dough into a large rectangle, about 18x9" and 1/4-1/2 inches thick.
7. Spread with half the chilled pumpkin filling, leaving a 1/2 inch border. Sprinkle with the ground walnuts.
8. Carefully roll the dough into a cylinder. For larger rolls, roll along the short end. For smaller rolls, roll the dough along the long edge. Moisten and pinch the edges to form a seal.
9. Repeat with the other half of the dough.
10. With a sharp non-serrated knife, carefully cut the dough into slices approximately 1 1/2-2 inches thick. Arrange on a greased baking pan (you may require two pans).
11. Again, cover the dough and let sit approximately 15 minutes in a warm draft-free area.
12. Bake the rolls in a 350-degree oven for approximately 30 minutes, or until golden brown and fragrant (the cook time will depend upon the size of the rolls- it should be nearly done when your house starts to smell good!).
13. To make the maple glaze: In a bowl, mix approximately 2 cups of powdered sugar, a tablespoon of melted butter (optional) and a pinch of salt. Carefully add skim milk, a spoonful at a time while stirring, until the mixture reaches the desired consistency. Add a few drops of maple flavor.
14. Drizzle the icing over the warm cinnamon buns so it forms a glaze.
15. Chill (recommended) and enjoy!

dough, milk, sugar, margarine, active dry yeast, warm water, eggs, flour, pumpkin, salt, cinnamon, filling, pumpkin, light brown sugar, flour, walnuts, cinnamon, ground ginger, ground allspice, ground nutmeg, ground cloves, salt, maple, powdered sugar, butter, salt, maple

Taken from www.food.com/recipe/pumpkin-pie-cinnamon-rolls-with-maple-glaze-383678 (may not work)