This recipe showed up on my Google Reader from The Kitchn blog, and I am posting it for safe-keeping. I make traditional cinnamon rolls every Christmas morning, but the pumpkin variation is a great fall (or anytime) change and, to me, they sounded insanely delicious. Reviewers did say the glaze was too much, and most halved it. **Notes from The Kitchn: This version is perfect for making ahead. The dough can rise for anywhere from one to three hours. The risen dough is easiest to work with. If you can refrigerate it for at least an hour though, you can shape and bake the rolls right away if you need to. We usually make the dough the night before and shape the rolls in the morning. In a warm kitchen, they puff up quickly and are ready for baking in under an hour. We recommend pouring the glaze over the rolls while they're still warm, so the glaze oozes down, ensuring a bit of frosting in every bite. Also, the recipe can be halved, just cut all ingredient portions in half.