1/4 cup warm water
1 (.25 ounce) package active dry yeast
1 (5 ounce) can evaporated milk
3/4 cup white sugar
1 (15 ounce) can pumpkin
3 T olive oil
1 egg, beaten
2 t pumpkin pie spice
5 cups all-purpose flour, or more if needed
1/4 cup melted butter
1 cup brown sugar
1 T pumpkin pie spice
2 t cinnamon
1/2 t nutmeg
1/2 c raisins
1/2 t vanilla extract
3 ounces cream cheese, softened
2 T butter, melted
1 cup confectioners' sugar
1. Pour the warm water into a large mixing bowl, and sprinkle yeast over the water. Allow to stand until the yeast begins to form a creamy foam, 5 to 10 minutes. Stir in evaporated milk, white sugar, pumpkin, olive oil, and egg. Mix until thoroughly combined. Mix in 2 teaspoons of pumpkin pie spice, then add about 5 cups of flour, or as needed to make a stiff dough. Turn the dough out onto a floured work surface, and knead until smooth and elastic, about 8 minutes. Dough will be slightly sticky. Form the dough into a ball, place into an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
2. Preheat the oven to 350 degrees F. Grease 11x16inch baking dish.
3. Punch down the dough, and roll it out to a rectangle shape on a floured work surface until it measures about 18 inches wide and 26 inches long. Brush the dough with 1/4 cup melted butter. Mix the brown sugar, spices, and raisins, and sprinkle the mixture evenly over the dough. Roll up the dough the long way, and pinch the seam closed, then cut the dough into 12 equal-sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
4. Bake in preheated oven until lightly golden brown, 30 to 40 minutes.
5. Mix icing and spread on rolls while still warm.
*This was a fun way to have pumpkin, but I will admit, I like regular cinnamon rolls better. Great icing!