No-Knead Pumpkin Cinnamon Rolls

• 1 package (1/4 ounce) active dry yeast
• 2/3 cup warm water (110u0b0 to 115u0b0)
• 1/2 cup canned pumpkin
• 1 large egg
• 1/4 cup butter, softened
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 2-1/2 to 2-3/4 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 1-1/4 cups confectioners' sugar
• 2 to 3 tablespoons 2% milk
• 1/8 teaspoon pumpkin pie spice

1. Dissolve yeast in warm water. In a large bowl, combine pumpkin, egg, butter, sugar, salt, pie spice, yeast mixture and 1 cup flour; beat on medium speed 3 minutes until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Do not knead. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, mix brown sugar and cinnamon. Stir down dough, beating about 25 times; turn dough onto a well-floured surface (dough will be sticky). Roll into a 12x10-in. rectangle. Brush with melted butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
4. Place in a greased 9-in. round pan, cut side down. Cover; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 375u0b0.
5. Bake until golden brown, 20-25 minutes. Place on a wire rack to cool slightly. Mix frosting ingredients; spread over warm rolls.

active dry yeast, warm water, pumpkin, egg, butter, sugar, salt, pumpkin pie spice, flour, brown sugar, ground cinnamon, butter, sugar, milk, pumpkin pie spice

Taken from www.tasteofhome.com/recipes/no-knead-pumpkin-cinnamon-rolls/ (may not work)