Directions

1. Preheat oven to 375 degrees F. Lightly flour a baking sheet and set aside.
2. Combine yeast, 1/2 cup warm water and sugar together in a mixing bowl. Stir gently and let sit to activate for 5 minutes.
3. Stir in canned pumpkin, flour and salt until a sticky dough forms.
4. Knead dough on a floured surface for 4-5 minutes or until very elastic (this can also be done in a food processor or stand-up mixer).
5. Pour the vegetable oil into a mixing bowl and transfer dough to the bowl. Turn dough over to make sure the oil coats it thoroughly.
6. Cover bowl with a clean dish towel and place in a warm spot for 30 minutes.
7. While dough rises, combine the butter, brown sugar and pumpkin pie spice. Mix well until a creamy paste forms.
8. Once dough has risen, punch dough down and transfer to a lightly floured surface. and roll out into a large rectangle (about 12"x16").
9. Use a rubber spatula or butter knife to spread the butter-sugar mixture all over the expanse of the dough. Roll up tightly, pinching to seal, so you have a 10" long cylinder.
10. Use a sharp knife to carefully cut the cylinder into 8-10 disks. Arrange disks on the floured baking sheet.
11. Bake for 13-16 minutes, or until edges have turned golden-brown. Let cool slightly and serve warm.

Makes 8-10 cinnamon rolls.