Mom's Pumpkin Cinnamon Roll's

from the kitchen of Marlayne

13 C. Flour
4 pkg. Yeast
2 C. Pumpkin
3 2/3 C. Milk
8 T. Sugar
16 T Butter, divided
2 tsp. Salt
4 eggs, beaten
2 C. Brown Sugar
4 tsp. Cinnamon

Caramel Frosting:
4 T. Butter
½ C. Brown
2 T. Milk
½ tsp. vanilla
Sugar dash salt
½ Powdered sugar

In a mixing bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2-T. butter and salt until warm and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in X 10-in rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut sided down, in a greased 13X9X2-in baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20-25 minutes or until golden brown. Cool on a wire rack. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and ¼ C. confectioners; sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 Dozen