SPICED PUMPKIN PULL APART

Janice Simerly's cookbook

Ingredients

2 2 2 T. cinnamon
1 1/2 1 1/2 1/2 t. nutmeg
3/4 3/4 3/4 t. ginger
1/4 1/4 1/4 t. cloves
1 1 1 package Pillsbury Hot Roll Mix
1 1 1 foil package yeast
2 2 2 T. sugar
1 1 1 c. canned pumpkin
1/2 1/2 1/2 c. water
2 2 2 T. oil
1 1 1 egg
1 1 1 c. sugar
1 1 1 c. butter or margarine, melted
12 grease 12 c. Bundt pan.
●In a small bowl, combine cinnamon, nutmeg, ginger and cloves. Mix well.
2 1 large bowl, combine flour mixture with yeast from foil packet, 2 T. sugar and 1 T. of spice mixture (reserving remaining spice for coating). Mix well.
to a medium sauce pan, heat pumpkin, water and oil until hot. Add hot mixture and egg to flour mixture stirring until dough pulls away from sides of bowl.
1 to c. sugar to reserved spice mixture. Sprinkle half in bottom of greased pan.
40 dough into 40 pieces. Dip each piece into melted margarine then into sugar spice mixture.
20 20 dough pieces. Sprinkle any remaining sugar spice mixture over top.
30 loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size (about 30 minutes).
to 350 35-40 350 F. Uncover dough. Bake for 35-40 minutes or until deep golden brown.
Immediately invert into serving plate.

●Serve warm.