Pumpkin Cinnamon Rolls

1 Tbsp yeast
1/4 cup warm water
1 tsp + 2 Tbsp sugar
2 eggs
1/2 stick butter, melted
1 15 ounce can pumpkin
5 1/2 cups flour
3/4 tsp salt
Sprinkle yeast over warm water. Add 1 tsp. sugar and wait 5 minutes. Then beat in 2 Tbsp sugar, egge, butter, and pumpkin. Gradually add about 5 cups flour and the salt until you have a soft dough. Knead 10 minutes adding in rest of flour. (I generally don't use the whole amount of flour.) Grease bowl. Add dough. Cover with plastic wrap until doubled in size, about 1 1/2 hours. Coat 2 9x13 inch pans with Pam.
Filling:
1 stick butter, softened
1/4 cup sugar
1 c. packed light brown sugar.
1 Tbsp cinnamon
Roll hlaf of dough in to 16 x 10 in rectangle. Spread half of filling. Roll up and repeat with other half. Cut into 24 pieces. Put cut side down. Cover and let rais until double, about 30 minutes. You can refrigerate overnight or freeze at this point.
Bake at 350 28-33 minutes or 36 minutes if frozen and thawed. Cool 10 minutes and glaze with mix of powdered sugar, hot water, and a little butter.
You can easily make a half recipe.