Pumpkin Cinnamon Rolls

• 2-3/4 to 3-1/4 cups all-purpose flour, divided
• 1 package (1/4 ounce) active dry yeast
• 1/2 cup solid-pack pumpkin
• 2/3 cup whole milk
• 2 tablespoons sugar
• 4 tablespoons butter, divided
• 1/2 teaspoon salt
• 1 large egg, beaten
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter
• 1/4 cup packed brown sugar
• 1 tablespoon whole milk
• 1/4 teaspoon vanilla extract
• Dash salt
• 1/4 to 1/3 cup confectioners' sugar

1. In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120u0b0-130u0b0) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough.
2. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side.
3. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased
4. . Cover and let rise until doubled, about 30 minutes. Bake at 375u0b0 for 20-25 minutes or until golden brown. Cool on a wire rack.
5. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls.

flour, active dry yeast, solidpack pumpkin, milk, sugar, butter, salt, egg, brown sugar, ground cinnamon, butter, brown sugar, milk, vanilla, salt, sugar

Taken from www.tasteofhome.com/recipes/pumpkin-cinnamon-rolls/ (may not work)