• 1 envelope Fleischmann's® Active Dry Yeast
• 1 teaspoon sugar
• ½ cup warm orange juice (100° to 110°F)
• 6 cups all-purpose flour
• 1 egg
• 1 cup buttermilk
• 1 cup canned pumpkin
• ¼ cup butter, melted
• ½ cup sugar
• 1½ teaspoons salt
• 1 teaspoon baking soda

Directions:

Combine yeast, 1 teaspoon sugar and warm orange juice in a large mixing bowl; let stand 5 minutes. Add ½ cup flour and mix well. Add egg, buttermilk, pumpkin and butter. Stir in sugar, salt and baking soda. Gradually add enough remaining flour to make a softdough. Turn dough out on a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Shape into ball and place in a greased bowl, turning once to coat. Cover and let rise in a warm place until dough doubles in bulk, about 1½ hours. Combine filling ingredients in a medium bowl until well blended. Set aside. Punch dough down and transfer to lightly floured surface. Divide in half. Roll one half of dough into a 9 x 15-inch rectangle. Spread half of filling mixture over dough, leaving a ¾-inch border. Roll up dough from the long side. Slice dough into 12 equal portions. Repeat with remaining dough. Place 12 rolls in each of two greased 13 x 9-inch baking pans. Cover and let rise for 30 minutes in a warm area. For glaze, combine brown sugar, corn syrup and butter in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in cream, vanilla and orange extracts. Bake rolls in a preheated 400°F oven for 10 minutes. Remove from oven and slowly drizzle glaze over top of rolls, allowing the glaze to soak in. Bake rolls an additional 10 to 15 minutes, until lightly browned. Cool slightly and invert rolls on foil-lined plate. Then invert rolls again onto serving dish.