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Ingredients

Instructions

1. In a large saucepan, scald milk. Remove from heat and add butter, vegetable oil, 2/3 cup sugar and salt. Whisk ingredients together to combine. Let mixture cool (temp between 100’F – 115’F). Add yeast to pan and stir to combine. Let mixture set for approximately 5 minutes. Beat eggs together lightly; set aside. Add eggs, pumpkin puree, 1 t. cinnamon, nutmeg, ginger and ground cloves. Stir together until well combined. Add 3 to 4 cups of flour to mixture and combine well. Mixture will be sticky. Cover with a damp cloth and let rise for approximately one hour. Remove cloth and stir dough. Add remaining flour, baking powder and baking soda to dough and mix well. On a well-floured surface, turn dough out and knead briefly until dough sticks together well and can be worked with easily. Roll dough into a rectangle (approx. 10”x25”).
2. Pour melted butter over surface of dough and spread out to the edge until entire surface is coated. In a small bowl, combine remaining cup of granulated sugar and remaining 2 teaspoons of cinnamon. Sprinkle sugar mixture evenly over surface of dough. Sprinkle brown sugar evenly over surface of dough. Roll the dough into a log and cut into rolls. Place rolls evenly on a greased baking pan, sides not touching. Cover rolls with damp cloth and let rise for approximately 30 minutes. Preheat oven to 375’F. Bake rolls for 15 to 17 minutes, or until tops are just browned. Remove from oven and frost with cream cheese frosting, if desired.
3. For cream cheese frosting:
4. In a mixing bowl, cream together the cream cheese and butter. Add the vanilla and mix together well. Gradually add powdered sugar, mixing slowly, until all powdered sugar is combined.