Pumpkin Cinnamon Rolls

There are times that I wish I could send taste and aroma online. Photos just can't do justice.

It hardly seems right to talk about what is sitting on my counter without asking you to pull up a chair and grab a plate.

But maybe I can share the recipe so you can experience the flavor yourself.



Because these are just too good to keep all for myself.

My sister-in-law told me about these pumpkin cinnamon rolls last week and I knew they would be appearing in my kitchen soon. The dough is light and delicious. I think they would make lovely dinner roll as well. Give them a try. I think you'll understand why this recipe is worth sharing.

Pumpkin Cinnamon Rolls
(Makes 16 large rolls)

1 1/2 cup milk
1/4 cup soft butter
1/4 cup honey
2 tsp salt
1 cup mashed pumpkin
2 eggs
1/2 cup warm water
2 T. yeast
7 cups flour (I used half whole wheat.)

Heat milk to hot, but not boiling. Mix with butter, honey, and salt. Mix water and yeast together. When milk has cooled to warm, add yeast, pumpkin, eggs, and half of the flour. Mix well. Add the rest of the flour as needed to make a soft dough. Knead dough for five minutes. Place in a greased bowl and allow to rise.



Roll out dough, spread with butter, and sprinkle with brown sugar and cinnamon. Roll up and cut into 16 rolls. Place in pan and allow to rise again. (I used two 9x13 pans and 1 round cake pan.) Bake at 350 degrees for 20 minutes. While warm, drizzle on glaze or allow to cool and spread on your favorite frosting.

I used a maple glaze made with 2 T melted butter, 1 tsp maple flavoring, 1 cup confectionery sugar, and 1 T milk.



Call the children and watch the rolls disappear into gaping smiles.