1 (16 oz.) pkg. hot roll mix
1/3 c. dried currants
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice
Sugar
Ground cinnamon
1/2 c. canned solid pack pumpkin (not pumpkin pie mix)
1 lg. egg
butter
1/2 c. packed light brown sugar

ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN DAY:

Grease well 10-inch bundt pan. In large bowl, mix flour mixture and yeast in foil packet from package of hot roll mix with currants, ginger, nutmeg, allspice, 2 tablespoons sugar, and 1 teaspoon cinnamon. Stir in pumpkin, egg, 2 tablespoons softened butter (1/4 stick) and 3/4 cup hot water (120 to 130 degrees) to form a soft dough.

On floured surface, knead dough until smooth and elastic, about 5 minutes. Cover dough with large bowl; let rest 5 minutes.

Meanwhile, in small bowl, mix brown sugar, 1/3 cup sugar, and 1/2 teaspoon cinnamon. In 1-quart saucepan over low heat, heat 4 tablespoons butter (1/2 stick) until melted.

Cut dough in half and cut each half into 16 pieces. Shape each piece of dough into a smooth ball. Dip balls in melted butter, then roll in cinnamon-sugar mixture; place in pan. Cover; let rise in warm place (80 to 85 degrees) until doubled, about 30 minutes.

Preheat oven to 375 degrees. Bake coffee cake 25 to 30 minutes until browned and cake sounds hollow when lightly tapped with fingers. Immediately invert coffee cake onto plate. Serve warm. Or, cool cake on wire rack to serve later, reheat if desired. Makes 1 coffee cake or 16 servings.