Pumpkin Cinnamon Rolls

I made these for our cider party today and I'm so glad I did! They were a joy to make. The dough had a wonderful consistency and rolled out beautifully! I found this recipe online but it had been veganized, so I changed a few things and added a couple eggs. I also made the dough last night and kept it in the fridge to save some time this morning. These are fairly simple to make, so don't think you can't do it, because you can! I'm very pleased with how they turned out! The pumpkin really makes these a beautiful color!

2 pkg. dry yeast (or 2 T)
1/2 c warm water
1 15 oz. can pumpkin
1/2 c canned milk
1/2 c butter, melted
2 eggs
1/4 c sugar
7 c flour
2 1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t ginger

Filling:
1 c brown sugar
3 t cinnamon
1/2 c butter, softened

Glaze:
1 1/2 c powdered sugar
3 T canned milk
1/2 t vanilla
dash of cinnamon

-In your mixer bowl combine yeast and water, whisk together and let stand 5 minutes. Add pumpkin, milk, butter, sugar, and eggs. Lightly mix using dough hook. Gradually add and mix on medium until smooth. Dough should be a little sticky, so careful adding the flour, you may not need it all but I did. Continue to mix on medium for 10minutes.

-At this point, you can either cover bowl with plastic wrap and stick in fridge overnight, or you can cover and let rise in a warm place for about 45 minutes until doubled in size.

-Punch dough down; cover and let rest 5 minutes.

-For filling, mix brown sugar and cinnamon in a small bowl and set aside.

-Turn dough onto a floured surface and cut in half. Roll each half into a 12x10-inch rectangle. Spread each half with softened butter, then sprinkle filling mixture on top covering the whole rectangle. Roll up rectangle from long side, pinch seam and ends to seal. Cut each roll into 12 slices (about 1 inch each). Place slices in 2 greased 9x13 pans (12 rolls in each pan). Cover and let rise until doubled in size. If you're doing the overnight method it will take at least an hour. Otherwise, it will take about 25 minutes.

-Bake rolls at 375 for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

-In small bowl mix glaze ingredients until smooth. Drizzle with fork over slightly cooled rolls.

-Makes 24.