| | Directions | | Dissolve yeast packet from hot roll mix package in warm water; let stand 5 minutes. Combine pumpkin, egg and 2 tablespoons sugar; mix well. Add yeast; stir in flour packet from hot roll mix package to make a stiff dough. Place dough in a well greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Turn dough out on a floured surface; knead 12 times. Roll dough into a 15x12-inch rectangle. Spread with melted butter. Combine 1/2 cup sugar and pumpkin pie spice; sprinkle over butter. Top with raisins. Beginning at long side, roll up jellyroll-fashion; press edges and ends together securely. Cut into 1-inch slices; place rolls, cut side down, in a greased 9x13-inch baking pan. Cover and let rise in a warm place (85°), free from drafts, about 30 minutes or until doubled in bulk. Bake at 375° for 20 minutes or until golden. Combine powdered sugar, milk and vanilla; drizzle over warm rolls. Yields 15 rolls. |
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| Ingredients | | - |  | 1 package hot roll mix (16 ounce pkg) |
| - | | 1/3 cup warm water (105° to 115°) |
| - | | 1 cup canned or mashed cooked pumpkin |
| - | | 1 egg |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons butter or margarine, melted |
| - | | 1/2 cup sugar |
| - | | 1 1/2 teaspoons pumpkin pie spice |
| - | | 1/3 cup raisins |
| - | | 1 cup sifted powdered sugar |
| - | | 1 tablespoon plus 1 teaspoon milk |
| - | | 1/4 teaspoon vanilla extract |
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