Pumpkin Sweet Rolls. Roll up the rectangle tightly starting with a long edge pressing firmly to eliminate air pockets. Cut roll into 12 1-inch slices.
Pinch seam and ends to seal. These rolls are then slathered in a caramel frosting. Roll the dough into a 12 x 10-inch rectangle on a floured surface.
Cut roll into 12 1-inch slices.
The filling is made with sugar cinnamon ginger nutmeg and cloves. These rolls are then slathered in a caramel frosting. Pinch seam and ends to seal. Sprinkle with brown sugar mixture.