Pumpkin Cinnamon Buns

Ingredients:
• 1 pkg. active dry yeast
• 1/3 c. warm water
• 2 T. granulated sugar, divided
• 2 eggs
• 2 T. butter or margarine, softened
• 1/4 c. mashed pumpkin
• 1/2 t. salt
• 2 1/4 c. all purpose flour
• 1/3 c. packed light brown sugar
• 1 t. ground cinnamon
• 2 T. melted butter or margarine
1. In small bowl, sprinkle yeast over warm water; stir until dissolved. Stir in 1 t. sugar, let stand until mixture foams, about 10 minutes.

2. In large bowl, beat eggs lightly. Add remaining sugar, softened butter, pumpkin and salt. Mix well. Beat in yeast mixture. Add 1 1/4 c. flour; beat on low speed for 5 minutes, constantly
scraping sides of the bowl down.

3. Add remaining flour; mix well (dough will be soft). Place dough in large, greased bowl, turning to coat all sides.

4. Cover; let rise in warm, draft-free place for about an hour or until doubled. Punch dough down. Turn onto floured surface; knead a few times to make a smooth dough. Roll into 10x12 inch rectangle.

5. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.

6. Beginning with wide side of dough, roll up firmly, jelly roll style. Pinch seam to close. With sharp knife, cut roll into 12 slices, 1 inch wide. Place rolls, cut side up, in 13 x 9" baking pan. Cover, let rise 45 minutes or until nearly doubled.

7. Bake at 350 degrees for 25 - 30 minutes or until golden brown. Immediately remove rolls from pan and place on wire cooling rack, right side up. Cool 10 - 15 minutes. Drizzle with Caramel Frosting.

Caramel Frosting
In small saucepan, melt 1/4 c. butter. Stir in 1/2 c. packed brown sugar and 2 T. milk. Bring to a boil; cook over med. heat for 1 minute, stirring constantly.
Transfer to small mixer bowl; cool. Add 1/2 - 3/4 c. powdered sugar and 1/4 t. vanilla extract. Beat well.