In a large pot, bring 1 cup of water to boil. Add the ½ cup of butter, pumpkin puree, sugar, and salt to the pot and turn off the heat. Stir until the sugar is dissolved. Add the one cup of cold water and stir.

In a small bowl, dissolve the yeast in the ½ cup warm water. Sprinkle with a dash of sugar to help the yeast activate. Allow to rest about five minutes until it is foamy.

When the mixture in the pot is lukewarm, add the beaten eggs. Add the yeast mixture and stir. Add the flour and pumpkin pie spice* and stir together. The dough will be wet and sticky. Cover and let rise over night in the refrigerator or for 2 hours until doubled in size.

When you are ready to roll out, divide the dough into thirds. Generously flour the surface and roll the dough into 15x10 inch rectangles - about ¼ inch thick. If you let them rise in the refrigerator, the dough will be stiff and hard. Just work with it and use some muscle to roll it out.

Spread each rectangle with ¼ cup of the softened butter. Mix the cinnamon and brown sugar together in a bowl and spread ⅓ of it over each rectangle. ( I never really measure the brown sugar and cinnamon, I just spread out some sugar and sprinkle the cinnamon until it covers the sugar;)

Roll up the dough jelly-roll style and cut into 12 rounds. Place on a greased 9x13 inch baking pan and cover with a light town to let rise for 2-3 hours or double in size. (Repeat this three times for each piece of dough.) Bake one sheet at a time at 375°F for about 15-20 minutes until they are golden brown on top.

While they are baking, mix all the ingredients for the glaze in a bowl until smooth. Spread the glaze on the warm cinnamon rolls as they come out of the oven. Enjoy!

*Pumpkin Pie Spice: 4 tsp cinnamon, 2 tsp ground ginger, 1 tsp ground cloves, ½ tsp nutmeg