In a large bowl, combine milk, butter, sugar, pumpkin puree, egg, and salt.
Then stir in flour and yeast, 1 cup of flour at a time, to make a soft dough, it will still be sticky.
Turn onto a floured surface and knead for 4 to 5 minutes until dough is smooth.
Place in a greased bowl, cover and let rise at least 1 hour or until doubled in bulk.
Punch down dough and then form into two balls.
Roll each ball of dough to a 12" by 16" rectangle.
Sprinkle half of the filling on each rectangle, and
roll up (jelly roll style), cut each roll into 12 pieces.
Place in two 9"x13" greased pans, cover and let rise for 30 minutes.
Bake at 375º for 25 minutes or until golden in color.
Drizzle glaze over rolls. Best served warm.
Combine dry ingredients and cut in butter till crumbly.
Whisk until smooth and 'drizzling' consistency.