Pumpkin cinnamon buns

I had half a can of leftover pumpkin puree... many good things come out of using leftovers!

Ingredients
7 oz pumpkin puree
3 cups flour
6 tbsp sugar
2 tsp dried yeast
0.25 cup water
2 tbsp cinnamon
2 tbsp butter
0.5 tsp salt
Swedish pearl sugar

Preparation
Microwave the pumpkin puree so it is lukewarm. Preheat oven for 2 minutes to prepare good rising conditions for the bread.

Dissolve 1 tbsp sugar in the warm water. Sprinkle in the yeast. Allow to bloom.

Mix frothy yeast with warmed pumpkin puree. Add 2 tbsp of sugar. Sift in the flour and the salt and knead together. Add more water as necessary, to form a sticky dough. Coat with oil lightly and transfer to a covered bowl into the warm oven. Allow to rise for an hour.

Roll out to a 0.5-inch rectangle. Coat with melted butter and sprinkle with 3 tbsp sugar and the cinnamon. Roll up and cut into 10-12 pieces. Place into a 9-inch cakepan and allow to rise in the warm oven again for about 40 minutes.

Preheat oven to 350F. Sprinkle top of rolls with pearl sugar. Return to preheated oven and bake until golden brown (about 15-20 minutes). Cool in pan for 2-3 minutes, then cool on cookie rack. Serve warm.