I finally decided just to embrace the "pumpkin pie spice".
<font color="orange">Pumpkin Cinnamon Rolls</font>
1 C Pumpkin
5 Egg yolks
1 Egg white
1/4 C Sugar
6 T Butter
4 oz Buttermilk
?5 Cups AP Flour
2 3/8 t Instant dry yeast
1 1/4 t Salt
1 C Brown sugar
1 t Cinnamon
1 t Nutmeg
1 t Cloves
1 t Allspice
2 T Butter
1/3 C Cream Cheese
2 T Milk
1 T Pumpkin
2 C Powdered Sugar
Whisk the pumpkin, eggs, sugar, melted butter, and buttermilk. When combined, add 2 C of flour and mix some more.
Switch to the hook and add the flour about a cup at a time, till it just becomes a soft dough. (The action shot below isn't there yet. You can see it sticking to the bowl.)
Remove from the bowl and kneed for a minute.
Form into a nice ball, spray with non-stick, and let rise in a warm place. After about 3 hours, it'll have doubled in size.
After 3 hours, it is risen. Punch it down and roll it into a 1'x1.5' rectangle. Melt the butter and brush onto all but the top half inch. Mix the rest of the filling ingredients and pat them onto the rest of the rectangle.
Gently roll into a long tube. A bench scraper really helped here.
Cut into 12 disks with a serrated knife and place in a greased 9x13 baking dish. Cover with plastic wrap and chill
over night. This will improve the texture, even though it's kinda a pain in the butt.
The next day, proof the rolls by placing them in a cold oven with a pan of boiling water. Leave them there for 30 minutes to wake-up the lil' yeasties.
Remove the pans and preheat to 350. Bake for about 30 minutes. (I might go 25 next time, for that gooey, cinnabun(tm) taste.)
Whisk all the ingredients for the glaze, brush on, and serve.
