1Combine milk , sugar , water and yeast together in a bowl and let it sit until it goes frothy. Make sure the water and milk are Luke warm . If the mixture doesn't go frothy then the yeast is no good. Do another batch as you must have this mixture turn frothy to continue. Combine salt, egg ,butter, pumpkin , cinnamon , nutmeg and 2 cups of the flour. Add in the yeast mixture and stir , continue mixing ( I used an electric mixture with a dough attachment , but you can do by hand) . Add in the extra flour gradually until the dough is manageable but still slightly sticky. Knead for a further 4-5 mins. Leave in a greased bowl, cover with glad wrap and allow to rise until doubled in size , approx 1 hour.
3Make up the coating , mix together the cinnamon and sugar and leave in one bowl. Place the melted butter in another bowl.
4Punch down the dough to let the gases escape . Cut the dough into smaller pieces about a tablespoon each in size , make about 20 small balls . Coat in the butter and then roll in the cinnamon / sugar mixture. Arrange the dough pieces in a suitable sized dish or straight into your SC , placing them close together (lined with greased baking paper). Any leftover butter and cinnamon / sugar mixture just pour over the top. Cover with plastic ( or put the lid on your SC ) and allow to rise another 1 hour. Cook on high 1-2 hours ( tea towel under the lid ) until the centre is cooked through, test with a cake skewer. While bread is cooling , mix up the glaze . Gently prise the bread sections apart and pour over the glaze. Serve warm.