Cinnamon-Swirl Pumpkin Rolls

To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.

Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 1/2 hours, until it's almost doubled in bulk.

Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin.

To make the filling: Mix the cinnamon filling and water. Spread a thin layer over the dough, leaving one short edge free of filling.

Sprinkle with crystallized ginger or dried fruit (or both).

Starting with the short end that's covered with filling, roll the dough into a log.

Cut the log into 9 rolls (1 1/2" slices).

Place the rolls into a lightly greased 9" x 9" square pan that's at least 2" deep (or equivalent). Set aside, covered, to rise for 1 hour, or until the rolls look puffy.

Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove the pan from the oven, turn the rolls out of the pan, and allow them to cool for about 15 minutes. Toward the end of the cooling time, make the glaze.

To make the glaze: Heat the butter and milk together until the butter melts. Whisk into the sugar.

Drizzle the warm rolls with the warm glaze. Sprinkle with chopped nuts, if desired.

Store any leftovers, well wrapped, at room temperature for a couple of days; freeze for longer storage.