Pumpkin Sweet Rolls 

2 tsp active dry yeast 

1/3 C warm water (110 to 115 degrees) 

1 T honey 

3/4 C canned pumpkin 

2 large eggs, room temperature 

1/4 C packed brown sugar 

2 T butter, softened 

1-1/2 tsp pumpkin pie spice 

1/2 tsp salt 

4 to 4-1/2 C all-purpose flour 

Filling

1/4 C sugar 

1 tsp ground cinnamon 

2 T butter, melted 

1 small apple, peeled and finely chopped (about 1 cup) 

Glaze

1 C confectioners' sugar 

3 T apple cider or juice 

1/4 C finely chopped walnuts, toasted 

In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine pumpkin, eggs, brown sugar, butter, pie spice, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about one hour. For filling, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface. Press dough into a 14x12-inch rectangle. Brush with melted butter to within 1/2 inch of edges. Sprinkle with cinnamon sugar and apple. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in a greased 13x9-inch baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350 degrees. Bake until golden brown, 25-30 minutes. In a small bowl, mix confectioners' sugar and apple cider; drizzle over warm rolls. Sprinkle with walnuts.