Preheat the oven to 375 degrees.
First, dissolve the yeast in the warm water and let it sit for 5 minutes. Measure the flour into the measuring cups with a spoon and level it with a knife. Then add 3 cups of flour, the pumpkin, milk, melted butter, sugar, salt and the nutmeg to the yeast mixture. Beat with a mixer until smooth. (see note below) Place the dough onto a lightly floured surface. Knead the dough until smooth for 10 minutes and add enough of the flour that was left over, a little bit at a time. Put the dough into a large bowl that is coated with the cooking spray and turn to coat the top. Cover and let rise in a warm spot (about 85 degrees) for 45 minutes or until it has doubled in size. (When you press 2 fingers into the dough and the indents remain, the dough is ready for the next step)
For the apple filling, in medium size pan over medium to low heat, melt the butter and add the diced apples in. Then add the spices and the sugar and let it cook down for about 8 minutes.
For the streusel, add the ingredients to a bowl and combine with your finger tips or you use a pastry cutter. Set it aside.
Punch the dough down and then cover it again and let it rest for another 5 minutes.
On a floured surface, roll the dough out to a 12x10 rectangle. Gently sprinkle the streusel mix all over then add the apple pie filling.
Start to roll up the rectangle tightly starting on the one edge.
Cut into 12 (1 inch) pieces.
Coat a 9 inch baking pan with cooking spray and place the rolls in to the pan. Cover and let them rise for 30 minutes. Or until they have doubled in size.
Bake for 20 minutes or until the rolls are golden. Let them cool on a wire rack for 20 minutes.
To make the glaze, combine the sugar, water and the extract into a bowl and whisk together until well combined and smooth. Drizzle the glaze on the cinnamon rolls and ENJOY!!!!!!