Streusel Pumpkin Sweet Rolls

• 1 package (1/4 ounce) active dry yeast
• 1-1/4 cups warm 2% milk (110u0b0 to 115u0b0)
• 1 cup solid-pack pumpkin
• 1/2 cup sugar
• 1/2 cup butter, melted
• 1 teaspoon salt
• 4-3/4 to 5-3/4 cups all-purpose flour
• 1-1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 3/4 cup cold butter, cubed
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 to 2 tablespoons 2% milk

1. In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and 4-3/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down; divide in half. Roll each portion into a 12x10-in. rectangle. Combine the flour, brown sugar, cinnamon and allspice; cut in butter until crumbly. Set aside 1 cup.
4. Sprinkle remaining streusel over dough to within 1/2 in. of edges; press down lightly. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
5. Cut each into 12 slices. Place cut side down in 2 greased
6. s. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes.
7. Bake at 375u0b0 until golden brown, 20-25 minutes. Meanwhile, combine the confectioners' sugar, vanilla and enough milk to achieve desired consistency; drizzle over rolls. Serve warm.

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

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