Ingredients
2 teaspoons active dry yeast1/3 cup warm water (110° to 115°)1 tablespoon honey3/4 cup canned pumpkin2 large eggs, room temperature1/4 cup packed brown sugar2 tablespoons butter, softened1-1/2 teaspoons pumpkin pie spice1/2 teaspoon salt4 to 4-1/2 cups all-purpose flourFILLING:1/4 cup sugar1 teaspoon ground cinnamon2 tablespoons butter, melted1 small apple, peeled and finely chopped (about 1 cup)GLAZE:1 cup confectioners’ sugar3 tablespoons apple cider or juice1/4 cup finely chopped walnuts, toasted
Preparation
In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine pumpkin, eggs, brown sugar, butter, pie spice, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface. Press dough into a 14x12-in. rectangle. Brush with melted butter up to 1/2 in. from the edges. Sprinkle with cinnamon sugar and apple. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices.
Place slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Bake until golden brown, 25-30 minutes. In a small bowl, mix confectioners’ sugar and apple cider; drizzle over warm rolls. Sprinkle with walnuts.
