Pumpkin Cinnamon Rolls

My pumpkin obsession continues. I made these for Thanksgiving "brunch". However, we slept til 1000, so I got a late start on these, and brunch was served around 1:30. The dough was pretty sticky and a little hard to knead and roll - this is probably because I used more pumpkin than the recipe I adapted from called for. Oops. Nevertheless, they were delicious and completely worth the wait and time spent cleaning pumpkin from my nails.

3 cups all-purpose flour, divided
1 package active dry yeast
1/2 cup solid-pack pumpkin (I used a full cup, but like I said, too sticky)
2/3 cup milk
2 tbsp sugar
4 tbsp butter, divided
1/2 tsp salt
1 egg, beaten
1/2 up packed brown sugar
1 tsp ground cinnamon

In one bowl, combine 1 1/2 cup flour and yeast. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tbsp butter, and salt until butter is melted. Add to flour mixture with egg. Beat on low for 3 seconds and then 3 min on medium speed. Sit in enough of the remaining flour to make the dough stiff. Knead on a floured surface (take off your rings first! bad experience). Place the dough in a bowl sprayed with Pam and turn it over so both sides of the dough are coated. Let sit for 1 hour.

Roll dough onto a lightly floured rectangular cutting board. Melt remaining butter and spread over the dough. Combine brown sugar and cinnamon in a bowl and sprinkle over dough (I ended up sprinkling a little more cinnamon after that just to cover more of the dough).

Starting with the longer side of the dough, roll the dough in a jelly-roll. Cut 1 inch slices and place in a greased brownie pan. Cover and let sit 30 minutes. Bake at 375 for about 25 minutes and then let cool.

For icing, I used about a 1/2 cup of powered sugar, 1 tbsp vanilla extract and then enough milk to make the mixture "pourable." I probably used about 1/4 cup.