4 cups all-purpose flour
1/3 cup granulated sugar
1 packet (2 1/4 tsp) active dry yeast
1/2 cup unsalted butter, softened
1 cup pumpkin puree
1/2 teaspoon salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup powdered sugar (for glaze)
In a large mixing bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy.
In another bowl, whisk together flour, salt, and spices.
Add pumpkin puree and softened butter to the yeast mixture, then gradually add the flour mixture. Stir until the dough starts to come together.
Transfer to a floured surface and knead for about 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
In a small bowl, combine brown sugar, cinnamon, and melted butter; mix well.
Punch down the dough and roll it out on a floured surface into a rectangle (about 12×18 inches).
Brush the surface with the butter and sugar mixture, leaving edges clear.
Starting from the long side, carefully roll the dough into a log and seal the edge.
Cut the log into 12 rolls and place them in a greased baking pan.
Cover and let them rise for another 30 minutes.
Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes, or until golden brown.
While rolls warm, mix powdered sugar with water or milk to create a glaze. Drizzle over the rolls once out of the oven.
