Pumpkin Cinnamon Rolls Extraordinaire

1I a bowl, mix together dry ingredients EXCEPT yeast. In a small bowl place milk and 1/3 c. of butter cut into small pcs. in micro for 2 min and 30 seconds.

2Place pumpkin in bread pan. Add hot milk and butter. Break room temp egg into hot bowl milk was heated in. Whisk with fork, add to bread pan. Now pour flour mixture in, and make a little well on top and add yeast. Set on DOUGH only cycle. If you start out with 3 1/4 c of flour, you will probably need to add a little more. You want the dough to release from the side of the pan as it kneads, so just add a little bit at a time until it lets go, too much extra will probably make them dense.

3Once dough has risen and rested, punch down and let rest 10-15 min. more.

4Turn dough out onto floured surface, and roll out to about 1/2" thick rectangle. Spread apple butter on dough leaving a 1" edge along one long side plain. Sprinkle with raisins and chopped walnuts.

5Beginning with one long side, roll up into a log. Cut 1 to 1 1/2" slices. Place in a sprayed or butter 13x11 baking dish. (I had 4 pcs. left so had to use another small pan). Place towel over top and let rise till doubled in size.

6Bake at 350° for 20-30 min.time will vary from oven to oven. Drizzle frosting on top.

7FROSTING
Heat 1/2 stick of butter, cream cheese, pumpkin, vanilla, cinnamon, milk and powder sugar over very low heat until all is melted, stir occasionally to incorporate well. Drizzle over cinnamon rolls. Enjoy