Pumpkin Cinnamon Rolls

not want a dry dough. After kneading the dough should still feel a little soft. Poke it with your fingerif it slowly bounces back your dough is ready to rise. You can also do a windowpane test to see if your dough has been kneaded long enough tear off a small roughly golfballsize piece of dough and gently stretch it out until its thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so your dough has been kneaded long enough and is ready to rise. If not keep kneading until it passes the windowpane test.
1st Rise Lightly grease a large bowl with oil or use nonstick spray. Place the dough in the bowl turning it to coat all sides in the oil. Cover the bowl with aluminum foil plastic wrap or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 2 hours or until double in size. I always let it rise on the counter and it takes about 2 hours. For a tiny reduction in rise time see my answer to Where Should Dough Rise? in my Baking with Yeast Guide.
Grease the bottom and sides of a 9inch square baking dish 9inch round baking dish 913inch baking dish or 117inch baking dish. This recipe yields 1012 rolls and they can fit into any of those size pans.
Roll out the dough Punch down the dough to release the air. Place dough on a lightly floured work surface and using a lightly floured rolling pin roll dough into a 1014inch rectangle. Make sure the dough is smooth and evenly thick. If the dough keeps shrinking as you roll it out stop what youre doing cover it lightly and let it rest for 10 minutes to relax the gluten. When you return to the dough it should stretch out much easier.
Add the filling Spread softened butter evenly on top of the rolledout dough. Combine the brown sugar cinnamon and spices into a small bowl. Sprinkle all over the top. Roll it