Ingredients
Dough
5 cups flour
1/4 cup warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 cup milk
2 eggs
1 cup canned pumpkin puree
1/3 cup butter, melted
1/2 cup sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
Filling
1/2 cup canned pumpkin puree
1/2 cup butter, room temperature
1 cup brown sugar
2 tsp cinnamon
3/4 cup raisins
1/2 cup chopped pecans
Frosting
4 ounce cream cheese, at room temperature
3 tbsp butter
1/2 tsp vanilla
2 cup confectioners’ sugar
Pinch of salt
Directions
1. In a bowl, combine water, yeast, and sugar. Set aside.
2. In another bowl, combine milk, eggs, pumpkin, margarine, sugar, nutmeg, salt, and cinnamon. Mix until smooth.
3. Add 4 cups flour to the bowl. Pour the yeast mixture on top of flour. Knead and gradually add the rest of the flour and mix until smooth.
4. Place dough in a greased bowl. Cover and let rise until doubled, about 1 hour.
5. Meanwhile, mix the butter and pumpkin puree in a bowl. Beat until smooth.
6. In another bowl, combine brown sugar and cinnamon; set aside.
7. Preheat oven to 400 degrees.
8. Pour dough out on lightly floured surface. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
9. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices.
10. Place rolls in a greased 9x13 baking pan. Cover and let rise until doubled, about 30 minutes.
11. Bake rolls for about 15-20 minutes.
12. Meanwhile, prepare frosting. Beat cream cheese, butter, sugar, and vanilla extract. Spread frosting on warm rolls.
