Ingredients
1 cup warm 2% milk (70° to 80°)3/4 cup canned pumpkin2 tablespoons butter, softened1/4 cup sugar1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg4 to 4-1/4 cups all-purpose flour2 teaspoons active dry yeastSAUCE:1 cup butter, cubed1 cup packed brown sugar1 cup dried cranberries1/4 cup canned pumpkin1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves
Preparation
In bread machine pan, place the first 11 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed.
Meanwhile, in a large saucepan, combine sauce ingredients; cook and stir until blended. Remove from heat.
When dough cycle is completed, turn dough onto a lightly floured surface. Divide into 36 portions; shape into balls.
Arrange half of the balls in a greased 10-in. fluted tube pan; cover with half of the sauce. Repeat, being sure to thoroughly coat the top layer with sauce.
Let rise in a warm place until doubled, about 30 minutes. Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Cover loosely with foil if top browns too quickly.
Cool in pan 10 minutes before inverting onto a serving plate. Serve warm.
