No-Knead Pumpkin Cinnamon Rolls
"My cousin gave this recipe to my mother many years ago. My mother shared it with me, and I have been making it ever since. The rolls are so amazingly moist and tender, especially right out of the oven. —Kathleen Gill, Miles City, Montana..."
INGREDIENTS
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1 package (1/4 ounce) active dry yeast
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2/3 cup warm water (110° to 115°)
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1/2 cup canned pumpkin
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1 large egg
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1/4 cup butter, softened
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1/4 cup sugar
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1 teaspoon salt
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1/2 teaspoon pumpkin pie spice
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2-1/2 to 2-3/4 cups all-purpose flour
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FILLING:
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1/2 cup packed brown sugar
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1 teaspoon ground cinnamon
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2 tablespoons butter, melted
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FROSTING:
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1-1/4 cups confectioners' sugar
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2 to 3 tablespoons 2% milk
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1/8 teaspoon pumpkin pie spice
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