5 cups Unbleached Bread Flour or All-Purpose Flour
1 teaspoon cinnamon
1/3 cup brown sugar
1 teaspoons salt
1 tablespoon instant yeast
15-ounce can pumpkin
2 large eggs
1/4 cup (1/2 stick, 2 ounces) melted butter
For the filling
1/2 cup (213 grams) light brown sugar
1/4 teaspoon ground cinnamon
1/2 cup almond butter at room temperature
For the dough
Combine all of the dough ingredients, and mix and knead them—by hand, electric mixer, or bread machine¬—until you’ve made a smooth, somewhat sticky dough. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should have expanded somewhat, but won’t be wildly puffy.
For the filling
In a small bowl, mix together brown sugar, cinnamon, and almond butter.
Turn the dough out onto a lightly floured surface. Roll the dough into an 18″ by 15”. Spread the filling evenly over the dough leaving a 1/4 inch border around the edge. Starting at the shorter side, begin rolling the dough away from you. Moisten the far edge with a little water and seal. You should have a log that looks like a pinwheel on the sides. Cut the log into 12 (2-inch) rolls.
Butter the inside of a 9 x 13-inch glass baking dish. Place the rolls in the pan and allow them to double in size, for about 30 minutes.
Preheat the oven to 350 degrees F.
Bake the rolls for 30 to 35 minutes or until golden brown and puffed. Allow cooling slightly while preparing the glaze.
2 cups powdered sugar
3 tablespoons maple syrup
Combine and drizzle over the pumpkin rolls.