Pumpkin Buns

1 envelope active dry yeast
1/4 cup warm water
1 tsp. sugar
2 eggs
1/2 stick butter, melted
1 15 oz. solid packed pumpkin
5 1/2 cups all-purpose flour
3/4 tsp. salt

Filling: 1/2 stick butter, softened
1/4 cup sugar
1 cup packed light brown sugar
1 tablespoon cinnamon

Glaze: 2 cups confectioners sugar
3 tablespoons milk

Sprinkle yeast over warm water in karge bowl. Add 1 teaspoon sugar; let stand til foamy, about 5 minutes. Beat in remaining 2 tablespoons sugar, the eggs, butter and pumpkin.

Gradually add 5 cups of the flour and the salt, scraping side of bowl, until soft dough forms. Turn out onto floured surface and knead remaining 1/2 cup flour onto dough. Dough will be soft.

Grease a bowl; add dough. Cover with plastic wrap and place in a warm spot until doubled, about 1 1/4 hours.

Coat 2 13x10 inch baking pans with nonstick cooking spray. Make filling: Mix butter, sugar and brown sugars, cinnamon in a bowl.

Punch down dough. Roll out half onto lightly floured surface to form a 16x10 inch rectangle. Spread with half of filling. Starting on one long side, roll up jelly roll fashion. Pinch seam to close. Repeat with second half of dough and filling.

Cut each log crooswise into 12 generous 1 inch pieces. Arrange 12 pieces, cut side down, in each prepared pan. Cover with plastic; let sit in a warm spot until buns double in size, about 30-45 minutes.

Heat oven to 350 degrees. Uncover pans and bake buns until they are golden brown and bubbly, 28-33 minutes. Tranfer to wire rack; let cool 10 minutes.

Glaze: Blend confectioners sugar and milk. Drizzle over buns. Serve warm.