Second Breakfast: Pumpkin Cinnamon Rolls

I decided to make pumpkin cinnamon rolls from scratch for work Wednesday for those of us laboring the day before Thanksgiving. We had anticipated a crazy day, so I thought a pre-Thanksgiving edible celebration would help take our minds off work for at least 10 minutes. As it turns out, the day was not so bad and the cinnamon rolls were extra delicious.

Tuesday after work I came home and started on the cinnamon rolls as soon as I had settled in. This was my first time making home-made cinnamon rolls and I wasn't really sure how much time it might take.
As it turned out...it kind of took all night, but it wasn't hard, just a tad time consuming.

There are three parts to the cinnamon rolls: the dough, the filling, and the glaze.

Pumpkin Cinnamon Rolls:
1 package dry active yeast
1/4 cup warm water
4 2/3 cups whole wheat flour, divided
1 cup canned pumpkin (I used a 1/2 cup more to add more pumpkin flavor)
1/2 cup 2% milk
5 T butter, melted
2 T sugar
1 1/4 t salt
1/4 t nutmeg
1/4 t pumpkin pie spice

Dissolve the yeast in warm water in a large bowl. Add 3 and 2/3 cups flour, the pumpkin, milk, butter, sugar, and spices and mix until smooth. Knead dough on a lightly floured surface adding the remaining flour as needed. Shape into a ball and lightly coat dough-ball in olive oil. Place in a lightly oiled bowl, cover with saran wrap and let rise for 45 minutes. Punch down dough and let rest for another 5-10 minutes.

While your dough is rising, mix together the filling.

Filling:
7 T sugar
5 T brown sugar
3 T flour
3 t cinnamon
4 T chilled butter, cut into small pieces

Mix ingredients.

Flour your counter or table and roll dough out to a 12x10 rectangle. (Rolling dough into a particular shape--be it a rectangle or circle--can be more difficult than meets the eye...) Sprinkle evenly with your filling and roll length-wise towards you tightly. Pinch the seams and ends. I generously sprinkled extra cinnamon and sugar over the pre-made filling mixture as I saw fit. Feel free to do the same. Once you've got your log, simply cut into 1-inch thick slices. I loaded the slices into a round cake pan and then the leftovers into a square cake pan. Be sure to coat the pans with cooking spray. Cover with saran wrap and let rise for another 25 minutes.
This is when I put the rolls in the fridge and went to bed.