Pumpkin Cinnamon Rolls

1/4 cup warm water
2 1/4 tsp yeast
1 cup milk
1/2 cup butter
1/3 cup sugar
15 oz pumpkin
1 1/2 tsp salt
1 egg
5  to 6 cups flour
Filling::
1/2 cup butter, melted
1 cup brown sugar
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves
1/2 tsp nutmeg

Mix together the water and yeast. Heat the milk and butter together. Place sugar in bowl, add the milk mixture, mix until dissolved. Let cool until warm, not hot. Add yeast mixture, then add the pumpkin, mix. Add the salt, mix well, then add the egg and flour. Add 5 cups flour and then add more until mixture isn't sticky (because of the pumpkin it may stay slightly sticky, so be careful not to add to much flour).
Let sit and rise until double (1-3 hours).
Preheat oven to 375.
On floured surface, roll out dough to in rectangle shape, 1/2" thick. For filling, mix everything (except butter) together. Brush butter onto dough, then sprinkle sugar mixture evenly over dough. Roll dough to make long long, cut into 10 rolls, placing them in greased cake pan (I used two round pans). They can touch!
Bake 20-30 minutes, until golden and cooked through.
For glaze, I used the glaze I use for my regular cinnamon rolls (found HERE).

With hungry thoughts from the kitchen; 
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31