In a bowl, sprinkle yeast and 1 tbsp of sugar with the lukewarm water. Let that sit for 5 minutes or until bubbly. (old photo)
In the mixing bowl, combine flour, 3 tbsp of sugar and vegetable oil. Once the yeast mixture is ready, pour it onto the flour mixture. Mix at low speed using the hook attachment for about 10 minutes(old photo). Add the pumpkin puree and continue to mix in medium speed until well incorporated. The dough should be stretchy and soft.
Sprinkle flour in a flat surface. Knead the dough for 5 minutes with your hand. Lightly grease a bowl with Pam spray, drop the ball of dough in it then cover with a damp towel. Let the dough rise for 2 hours. Punch it after 2 hours, cover then let it rise for another 30 minutes.
Combine sugar and powdered cinnamon in a container or ziploc, set that aside. Sprinkle flour in the counter space. Cut the dough in half. Roll the 1st half of the dough into a wide rectangle. Sprinkle some of the sugar & cinnamon combo. Add the dots of butter and raisins.
Roll the dough as tightly as you could then cut the rolls.
Lightly spray the bottom of a pan Pam. Place the rolls into the pan. Cover with clean kitchen cloth and let the whole thing rest for 15 minutes.
Repeat the process for the other half of the dough.
Bake the rolls in the preheated oven of 355°, for 25 minutes or until golden brown. Once baked, take ‘em out of the oven and let it cool for 5 minutes.
FROSTING: Mix the butter, cream cheese, powdered sugar, salt, and vanilla until it reaches spreadable consistency.
Frost the rolls.
