Pumpkin Cinnamon Rolls!

I think saw a similar recipe to this in a Taste of Home magazine a while back.  I thought it looked like it would be a good Thanksgiving-time treat or even good for breakfast Thanksgiving day.  These rolls are very soft with just the slightest hint of pumpkin flavor.  Maybe next time I'll try adding a little more pumpkin.  Feel free to experiment with these!  You could try adding your favorite nuts too!

Pumpkin Cinnamon Rolls

Ingredients:

1 tbsp active dry yeast
1/4 c warm water
2 eggs
1/2 c butter, softened
1/2 c canned pumpkin
1/2 c warm milk (110-115 degrees)
1/4 c sugar
1/4 c packed brown sugar
1/3 c instant vanilla or butterscotch pudding mix (or I've done 1/3 c applesauce with 1 tsp vanilla)
1 tsp salt
3-1/2 to 4 c flour
FILLING:
3 tbsp butter, melted
1/2 c packed brown sugar
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice (optional)
ICING:
4 oz. softened cream cheese
1/4 c softened butter
1 tsp vanilla
2 c powdered sugar
1 tbsp milk

Directions:
1.  Place dough ingredients in bread machine according to manufacturer's directions and select the dough cycle.  If you don't have a bread machine dissolve yeast in warm water.  Add eggs, butter, pumpkin, milk, sugars, pudding, salt, and 2 cups flour.  Beat until smooth.  Stir in enough remaining flour to form a soft dough (dough will be sticky). 
Turn onto a floured surface; knead until smooth and elastic, about 6 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled in size, about 1 hour.
2.  Punch dough down.  Roll into a 12 x 8 inch rectangle.  Brush with melted butter.  Combine brown sugar, cinnamon, and pumpkin pie spice, if desired.  Sprinkle over dough to within 1/2 inch of edges.
3.  Roll up jelly-roll style, starting with a long side.  Pinch seams to seal.  Cut into 12 slices.  Place cut side down in a greased 9 x 13-in. pan.  Cover and let rise until doubled, about 30 minutes.
4.  Bake at 350 degrees for 22-25 minutes or until golden brown.  Immediately invert onto cooling rack and cool for 10 minutes then turn right-side up.
5.  To make icing beat cream cheese and butter until smooth.  Add vanilla, milk, and enough powdered sugar for desired consistency.  Mix well.  Spread on warm rolls.