Pumpkin Cinnamon Rolls with Sour Cherry Apple Cider Sauce

I slapped some Fall flavors on Bittman's cinnamon roll recipe and called them by the much-extended title above.

1 prepared rich golden bread dough (thanks Google Books!)
1 can pumpkin (get the kind that is just pumpkin)
3/4 cup sugar and 2 tablespoons cinnamon, combined
1 cup apple cider (I used sour cherry, without even knowing it. It was delicious, of course, but not requisite)
a couple tablespoons heavy cream

Grease a 9x13 inch baking pan. Preheat your oven to 350 degrees F.

Pat/roll the dough out into a 9x13 inch rectangle. Spread most of a can of pumpkin onto that rectangle. Then sprinkle that liberally with cinnamon-sugar. Beginning with a long edge, roll the dough up around the filling. It will ooze. That's ok. When it's all rolled up, try and seal the seam. Then cut the log crosswise into about 15 pieces and set the rolls, spiral side up, into the baking dish.

Bake for 20 minutes? I can't remember. Maybe 30. Maybe keep an eye on them.

Meanwhile, simmer the apple cider until it cooks down to about a 1/4 of its original volume. Let it cool a bit, them combine it with the cream. If you want a thicker glaze, you could use cream cheese rather than cream, but you may need to thin it out a bit with some milk or perhaps more apple cider. I used cream and it made a tart, delicate sauce.