Pumpkin Rolls 3 Recipe

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.