Pumpkin Cinnamon Rolls

Proof the yeast in the warm water with sugar, until it expands, about 5 minutes.

Blend together the buttermilk, vanilla, egg, pumpkin puree, sugar, salt and cinnamon in a large bowl. Stir in yeast mixture and then the flour, 1/2 c. at a time. Work the mixture, slowly adding flour, until a soft dough forms and cleans the side of the bowl as you work. Turn dough onto a floured board; knead until springy and smooth. This takes at least 5 minutes. Just add a T. of flour at a time to keep dough from sticking.

Use a little canola oil to grease a bowl. Place dough in bowl, turning to oil top. Let rise in a warm place about 1 1/2 to 2 hours. The longer rising time is normal, due to the heaviness of the pumpkin. Plump the currants by soaking them briefly in hot water, drain well.

Divide the dough into 2 equal portions. Pat or roll out to a thick rectangle, about 8x12". Spread with half the melted butter. Combine sugars, cinnamon and currants; sprinkle half of this mixture over melted butter - press in to dough slightly. Roll dough up; cut into about 9 thick rolls. Lay rolls on greased baking sheet. Repeat with remaining dough and ingredients. Cover loosely with plastic wrap and set aside to rise until doubled, about 45 minutes.

Preheat oven to 350 degrees F. Bake rolls 22-25 minutes. Remove from oven to cool for 20 minutes.

Make the glaze: Warm the butter and milk together in a microwave for 30 seconds. Add powdered sugar, stirring well. Add boiling water and vanilla, whisking until smooth. Pour glaze over the just barely warm rolls. If you add the glaze to hot rolls, it will melt quickly and not stick.