Amish Pumpkin Cinnamon Rolls with Caramel Frosting

Step 1: For Dough: In small saucepan, heat milk and butter just until warm (120-130 degrees) and butter is almost melted, stirring constantly.

Step 2: In large mixer bowl, combine pumpkin, sugar and salt.

Step 3: Add milk mixture to pumpkin and beat with electric mixer until well mixed. Beat in egg and yeast.

Step 4: In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft).

Step 5: Turn dough into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.

Step 6: Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.

Step 7: On lightly floured surface, roll dough into 12x10-inch rectangle.

Step 8: In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.

Step 9: Beginning with long side of dough, roll up jelly roll style. Pinch seam to seal. With sharp knife, cut roll into 12 slices, about 1 inch wide each. Place rolls, cut side up, in greased 9x9-inch baking pan.

Step 10: Preheat oven to 350 degrees F. Cover rolls and let rise until nearly doubled, 30 to 45 minutes.

Step 11: Bake rolls at 350 degrees F for about 20 minutes or until golden.

Step 12: Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.

Step 13: For Caramel Frosting: In small saucepan, heat butter until melted.

Step 14: Stir in brown sugar and milk. Cook over medium low heat 1 minute. Transfer to small mixer bowl and cool mixture.

Step 15: # Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Step 16: Drizzle caramel frosting over cinnamon rolls.