Elisabeth - thank you for your advice. I did let the dough rise for about 2 1/2 hours, and it became puffier Now that I think about it, the eggs were cold, the butter had been left out overnight but we're not running heat yet, so it wasn't very soft. And, I used kosher salt. So maybe that combination of factors coupled with cold kitchen made for a slow rise. Inside the rolls I used chopped pecans and a few golden raisins. I used a small can of pumpkin, so I had some left. I used up half of the left over in the cinnamon sugar filling - mix some of the pumpkin, cinnamon, white sugar, and brown sugar, and make a paste that looks like your Baker's Cinnamon Filling paste. The frosting was the rest of the left over pumpkin, a bit of cream cheese, and confectioners sugar. Yummy - am enjoying a roll now with tea. Even though we're at 75 degrees this sunny afternoon here in Charlotte, it's fall and these rolls hit the spot! Thanks to all you KAF'ers!

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