• Sprinkle Yeast over the warm water
• Add 1 teaapoon of sugar, let stand for 5 minutes until foamy
• Beat in remaining 2 tablespoons of sugar, eggs, butter and pumpkin
• Slowly add 5 cups of flour and the salt
• Place on floured surface and knead 1/2 cup of flour remaining if sticky
• Knead for 10 minutes, dough should be soft
• Grease a bowl. Cover the dough with plastic wrap and place in warm place, until doubled. Approximately 1 1/4 hours.
• Coat 2 13 x 9 x 2 baking pans with non stick cooking spray

Filling Instructions

• Mix butter, granulated and brown sugar, cinnamon in a bowl
• Punch down dough. Roll out half onto floured surface to form a 16 x 10 inch rectangle
• Spread half of the filling
• Roll one long side, jelly roll style. Pinch seam to close. Repeat on second half of dough
• Cut each log crosswise into 12 generous 1 inch pieces. Arrange cut side down in each pan.
• Cover with plastic wrap, let sit until buns double in size ( approximately 30 minutes)
• You can refrigerate one pan overnight or cover plastic with foil and freeze. Thaw in frig overnight, then thaw on counter while preheating oven.
• Heat oven to 350 degrees. Uncover pans and bake buns until they are bubbly and golden brown. Transfer to wire rack.

How to make glaze instructions

• Blend confectioners' sugar with milk and drizzle over buns. Serve warm.