These were some of the best rolls I have ever tasted. The pumpkin flavoring took the cinnamon rolls over the top. If you love pumpkin bread or pumpkin pie your going to love these rolls. The glaze was just sugar, milk and butter but I think a cream cheese frosting would have totally sent these rolls into heaven. You won't be disappointed with these rolls. The original recipe calls for dried cranberries and crystallized ginger. I can't wait to try those in the rolls.
Pumpkin Cinnamon Rolls
adapted slightly from King Arthur Flour
1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water (adjust to your climate, wet needs less dry needs more)
1/4 cup soft butter
2 1/2 cups All-Purpose Flour
1 3/4 cups Whole Wheat Flour
1/4 cup nonfat dry milk
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons instant yeast
Combine all ingredients in bowl. Mix to combine. Knead till smooth, sticky is okay, your looking for it to hold its shape.
Place the dough in a lightly greased bowl or other container. Cover, and let rise for 1 1/2 hours, until it’s puffy, though not necessarily doubled in bulk.
Gently deflate the dough, and transfer it to a lightly greased work surface. Roll the dough into a 14” x 22” rectangle. It’ll be very thin. Don’t stress if you can’t make it exactly 14” x 22”.
3 tablespoons melted butter
3/4 cup sugar
1 tablespoon cinnamon
Spread the melted butter over the rolled dough. Combine sugar and cinnamon and the sprinkle mixture over the buttered dough. Leave one edge clean. Starting with the end with filling, roll the dough into a log. Seal it closed. Next, you’re going to cut it into 9 rolls. It helps to use a ruler and measure the entire log, divide by 9, then actually make slight cuts, as a guide. A serrated knife is the easiest way to cut this dough. If things start getting too sticky, rinse the knife in hot water (don’t dry it), and continue. There you have it: 9 fat rolls.
Lay the rolls in a lightly greased 9” square pan; the pan needs to be at least 2” deep. Flatten them with your fingers, so they’re fairly tightly packed. Then cover, and let them rise for 1 hour, or until they look puffy – like this. Towards the end of the rising time, preheat the oven to 375°F. Bake the rolls for 25 to 30 minutes, until they’re lightly browned and feel set.
Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
Combine the following:
1 cup confectioners’ sugar
1 tablespoon butter
1 1/2 tablespoons milk, or enough to make a “drizzlable” glaze