Pumpkin Sweet Rolls

By Tamipri

Ingredients

• 1 envelope active dry yeast
• 1 1/4 c. warm milk
• 1 c. canned pumpkin
• 1/2 c. sugar
• 1 1/4 c. butter, divided
• 1 tsp. salt
• 7 1/4 c. all-purpose flour, divided
• 1 c. brown sugar
• 1 1/2 tsp. cinnamon
• 1 c. powdered sugar
• 1-2 Tb. milk
• 1/2 tsp. vanilla extract

Preparation

Step 1

In a large bowl, dissolve yeast in milk warmed to 110-115 degrees. Add pumpkin, sugar, 1/2 c. melted butter, salt and 4 3/4 c. flour. Beat until smooth. Stir in enough of remaining flour to form a soft dough (up to one cup); dough will be sticky. On a floured surface, knead dough until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn to grease the top of dough. Cover and let rise in a warm place until doubled in size, about one hour. Punch dough down. Roll into a 24"x10" rectangle. For Streusel, combine 1 1/2 c. flour, brown sugar, cinnaom nad 3/4 c. cold butter; set aside one cup. Sprinkle remaining streusel over dough and press down lightly. Roll up jelly-roll style, starting with the long side. Cut into 24 slices. Place cut-side down in 2 greased 13x9" baking pans. Sprinkle with reserved streusel. Cover and let rise until double, about 30 minutes. Bake at 375 degrees for 20-25 minutes, or until golden. Combine powdered sugar, milk and vanilla; drizzle over rolls. Serve warm. Makes 2 dozen rolls.