Directions

1. Punch down the dough and knead for 30 seconds.
2. Cover the dough and let it rest for 10 minutes.
3. Roll out the dough on a floured surface into a 24" by 12" rectangle.
4. Spread the butter over othe dough leaving 1 inch on each side free.
5. Mix the sugar and spices and sprinkle it onto the dough followed by the cranberries and ginger.
6. Roll the dough into a log, pinch to seal and cut it into 12 even slices.
7. Arrange the buns in a greased baking pan, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
8. Bake in a 375F preheated oven until golden brown, about 15-20 minutes.
9. Top the buns with the frosting and enjoy.

Pumpkin Sweet Yeast Dough Directions
1. Mix the water, yeast and sugar into a large bowl and let it sit until foamy, about 10 minutes.
2. Add the sugar, eggs, butter, sour cream, pumpkin puree, spices, salt and 2 cups of the mixed flour and mix for 2 minutes at medium or 200 strokes by hand.
3. Stir in enough of the remaining mixed flour to make a soft dough.
4. Place the dough onto a lightly floured surface and knead the dough until smooth, about 5 minutes. (The dough should feel soft and buttery and not sticky.)
5. Place the dough in a greased the bowl, cover with a damp towel and let the dough rise until it has doubled in size, about 1 hour and 30 minutes.

Caramel Cream Cheese Frosting

Mix the caramel sauce and cream cheese until smooth