Pumpkin Swirl Rolls

These rolls are delicious and much more healthy than most sweet rolls.
Ingredients
DOUGH:
• 4-1/2 to 5 cups all-purpose flour
• 3 cups whole wheat flour
• 2 cups quick-cooking oats
• 2/3 cup packed brown sugar
• 2-1/2 teaspoons pumpkin pie spice
• 1-1/2 teaspoons salt
• 1 teaspoon sugar
• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water (120° to 130°)
• 1 cup canned pumpkin
• 1/3 cup unsweetened applesauce
• 1/3 cup canola oil
• 2 eggs, lightly beaten
• 1/2 cup raisins (optional)
FILLING:
• 1/4 cup butter, softened
• 1/2 cup packed brown sugar
• 2 teaspoons ground cinnamon

Directions:
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened. Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add raisins.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each half into 18 rolls. Place seam side down on two greased cookie sheets.
Cover and let rise until doubled, about 45 minutes. Bake at 350° for 25-35 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. Yield: 36 rolls

I glazed mine, after placing them on the cooling racks, with a medium thin glaze made from powdered sugar and milk with a small amount of orange extract. I like to glaze them while they are still warm so the glaze melts into the swirled areas.