streusel pumpkin sweet rolls

When I saw a can of pumpkin in my mom's pantry I knew I had to find a way to use it. We found the perfect recipe and here it is. This recipe received 5 star ratings and we know why! These rolls are sensational and everyone in this house agrees.

streusel pumpkin cinnamon rolls (Taste of Home)
1 package active dry yeast
1 1/4 cups warm 2% milk
1 cup solid-pack pumpkin
1/2 cup sugar
1/2 cup butter, melted
1 teaspoon salt
4 3/4 to 5 3/4 cups all-purpose flour

streusel
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup cold butter, cubed

glaze
1 cup confectioner's sugar
1/2 teaspoon vanilla extract
1 to 2 tablespoons milk

In a large bowl, dissolve yeast in warm milk. Add the pumpkin, sugar, butter, salt and flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto a floured surface; knead until smooth and elastic, about 6-8 to minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down; divide in half. Roll each portion into a 12x10 inch rectangle. Combine the flour, brown sugar, cinnamon and allspice. Cut in butter until crumbly. Set aside 1 cup. Sprinkle remaining struesel over dough to within 1/2 inch of edges; press down lightly. Roll up jelly-roll style, starting with long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13x9-inch baking pans. Sprinkle with reserved streusel. Cover and let rise until doubled, about 30 minutes. Bake at 375 for 20 to 25 minutes or until golden brown. Meanwhile, combine the confectioner's sugar, vanilla and enougn milk to achieve desired connsistency; drizzle over rolls. Serve warm. Makes 2 dozen.