- 1/3 c. buttermilk (or regular)
- 1 tbsp canola oil
- 2 tsp dry active yeast
- 1/2 c. pumpkin puree (canned)
- 1 egg, at room temperature
- 3 tbsp sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 1/2 -3 c. flour
Directions: combine all ingredients except flour and mix thoroughly. Add flour 1/2 c. at a time until it forms into a ball without sticking to your fingers. Knead for 7 minutes. Cover with damp cloth and let rise for 1 hour. Prepare filling.
- 1/3-1/2 c. pumpkin puree
- 1/2 c. brown sugar (packed)
- 1 tsp cinnamon
- 1/2 tsp pumpkin spice (or nutmeg)
- 1/3 c. chopped pecans or walnuts (or choc chips!)
Directions: After the dough has doubled in size, punch down and roll out to about the size of a cookie sheet. Spread a thin layer of pumpkin puree and then a layer of sugar/cinnamon mixture. Top with nuts (optional). Roll lengthwise and cut 1 inch pieces. Place parchment paper on pizza pan and assemble the rolls around so that they are touching one another. Cover and let rise for 45 minutes. Bake in preheated oven at 350 for 20 minutes. Take out of oven and sprinkle with powdered sugar and a bit of cinnamon. Decorate with cream cheese swirl.
Cream Cheese Frosting:
- 1/2 package cream cheese, @ room temp
- 1 tbsp milk (approx.)
- 1/2 tsp vanilla
- Sprinkle of cinnamon
- Approx 1/4 c. powdered sugar, to taste
Directions: mix ingredients together until smooth. Use ziplock bag to decorate the rolls.
Note: These cinnamon rolls are not the overpowering, sugary drenched rolls you may be used to. Personally, I don’t like that. But if you do, feel free to glaze it with a sugar frosting and then add the cream cheese on top.