2-3/4 cups flour*, divided
1 tablespoon yeast
1/2 cup canned pumpkin
2/3 cup milk
2 tablespoons sugar
4 tablespoons butter or margarine, divided
1/2 teaspoon salt
1 large egg, beaten
1/2 cup brown sugar, firmly packed
1 teaspoon cinnamon
CARAMEL FROSTING:
2 tablespoons butter or margarine
1/4 cup brown sugar, firmly packed
1 tablespoon milk
1/4 teaspoon vanilla extract
1 dash salt
1/4 cup powdered sugar**
* up to 3-1/4 cup
** up to 1/3 cup
In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter or margarine, and salt until warm (120-130 degrees)and butter is almost melted. Add flour/yeast mixture along with egg.
Beat on low for 30 seconds. Beat on high speed for 3 minutes. Stir in enough flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic about 6-8 minutes.
Let rise in a greased bowl covered until doubled about 1 hour.
Roll into a 12 x 10 inch rectangle.
Melt remaining butter or margarine, and brush onto dough. Combine brown sugar and cinnamon, and sprinkle evenly over the dough. Roll up jelly roll fashion, starting at longer end.
Cut into 12 1 inch slices. Place rolls cut side down into greased 13 x 9 inch pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375 degrees for 20-25 minutes, or until golden brown. Cool on wire rack.
CARAMEL FROSTING:
Melt butter in saucepan, stir in brown sugar and milk. Cook and stir over medium low heat for 1 minute. Stir in vanilla, salt and 1/4 cup powdered sugar; beating until well blended. Add more sugar as needed to make desired consistency. Drizzle over rolls.
Makes 12 rolls.