1 1/2 C. Milk
1/2 C. Shortening
Heat for 3 minutes in microwave or scald on stove.
2 C. Pumpkin purée
1/2 C. Sugar
2 1/2 tsp. salt
2 tsp. pumpkin spice
1/2 tsp. allspice
Combine these ingredients well; add milk/shortening combination.
1/2 C. Warm water
2 T. Yeast
2 tsp. sugar
Combine and let rise 5 minutes.
Add 3 C. Flour to wet ingredients; stir to combine.
When yeast has risen sufficiently, add to rest of ingredients.
Mix with dough hook. Add flour until dough is thick, but still slightly sticky: 3-5 C. (May still stick to sides of bowl.)
Let rise to double size.
16 oz cream cheese (very soft)
1/2 C. Butter (very soft)
Combine with electric mixer scraping sides as you mix.
In a separate bowl combine
2 C. Brown sugar
1 C. Ground pecans
2 T. Cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. Ginger
Shake of salt
This is a huge recipe. Before you roll out the dough you may want to split it in half. I roll out my dough onto a table that measures 2'x5'. It covers that area.
Spread cream cheese and butter on rolled out dough. Spread brown sugar pecan and spice mixture over cream cheese/ butter.
Gently and tightly roll up the dough with filling spread on it. Take floss or thread and slide under "log" of dough. Cross the thread and pull until a section of dough has been cut. The size of the roll will be determined by the length of the cut piece.
350 degrees 20 min or until golden brown. Let cool for 10 minutes. Spread combination of 1 C. Milk 2-4 T. Lemon juice. 1/2 tsp vanilla and 2-3 C. Powdered sugar over each roll. I find a pastry brush works really well.