Cinnamon-Swirl Pumpkin Rolls

• 1 cup canned pumpkin or 1 cup canned squash
• 2 large eggs
• 2 -4 tablespoons lukewarm water (adjust according to climate)
• 14 cup butter, softened
• 2 12 cups unbleached all-purpose flour
• 1 34 cups white whole wheat flour (or more all-purpose flour) or 1 34 cups whole wheat flour (or more all-purpose flour)
• 14 cup nonfat dry milk powder (or use milk instead of the water listed above) or 14 cup Baker's Special Dry Milk (or use milk instead of the water listed above)
• 1 teaspoon ground cinnamon
• 12 teaspoon ground ginger
• 14 teaspoon ground cloves (optional)
• 3 tablespoons brown sugar
• 1 12 teaspoons salt
• 2 teaspoons instant yeast
• 34 cup granulated sugar
• 1 tablespoon ground cinnamon
• 12 cup dried cranberries (optional) or 12 cup minced crystallized ginger (optional) or 12 cup raisins (optional) or 12 cup chocolate chips (optional)
• 1 cup confectioners' sugar or 1 cup glazing sugar
• 1 tablespoon butter
• 1 12 tablespoons milk (or enough to make a "drizzlable" glaze)
• chopped nuts (optional)

1. Mix and knead all of the dough ingredients together by hand, mixer, or bread machine until you've made a soft, fairly smooth dough.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.
3. Turn the dough out onto a lightly greased surface.
4. Roll it into a 14" x 22" rectangle; the dough will be thin.
5. Mix the cinnamon and sugar and sprinkle a thin layer over the dough, leaving one short edge free of filling.
6. Add crystallized ginger or dried fruit (or both), if desired.
7. Starting with the short end that's covered with filling, roll the dough into a log.
8. Cut the log into twelve medium rolls (or 9 very large rolls).
9. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep.
10. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
11. Bake the rolls in a preheated 375F oven for 25-30 minutes, until they're lightly browned and feel set.
12. Remove them from the oven, and set on a rack.
13. Turn them out of the pan, and allow them to cool for about 15 minutes.
14. Towards the end of the cooling time, make the glaze.
15. To make the glaze: Heat the butter and milk together till the butter melts.
16. Whisk into the sugar.
17. Drizzle the warm rolls with the warm glaze.
18. (For a glaze that stays white and remains on top of the rolls, rather than partially melting in, allow the rolls to cool completely before glazing.)
19. Sprinkle with chopped nuts, if desired.

pumpkin, eggs, butter, flour, whole wheat flour, nonfat dry milk, ground cinnamon, ground ginger, ground cloves, brown sugar, salt, yeast, sugar, ground cinnamon, cranberries, sugar, butter, milk, nuts

Taken from www.food.com/recipe/cinnamon-swirl-pumpkin-rolls-393643 (may not work)