Cinnamon-Swirl Pumpkin Rolls Recipe

Ingredients

• 1 cup (227g) pumpkin purée or squash purée
• 2 large eggs
• 2 tablespoons to 1/4 cup (28g to 57g) water, lukewarm*
• 4 tablespoons (57g) butter, softened
• 2 1/2 cups (300g) King Arthur Unbleached All-Purpose Flour
• 1 3/4 cups (198g) King Arthur Golden Wheat Flour
• 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves, optional
• 3 tablespoons (43g) light brown sugar or dark brown sugar, packed
• 1 1/2 teaspoons (9g) table salt
• 2 teaspoons instant yeast
• 3/4 cup (113g) King Arthur Baker's Cinnamon Filling Mix*
• 3 tablespoons (43g) water
• 1/2 cup (57g) mini diced ginger, raisins, or dried cranberries, optional
• 1 cup (113g) confectioners' sugar
• 1 tablespoon (14g) butter, room temperature
• 1 1/2 tablespoons (21g) milk, or enough to make a pourable glaze