Pumpkin Cinnamon Rolls

Makes Large Batch 

Use Cookie Sheets/Half Baking Sheets or Round Cake Pans as desired.

Ingredients:

*1  and 1/2 cups Milk

*1 cup Extra Light Olive Oil

*1 cup Puréed Pumpkin, not pumpkin pie filling

*1 cup Sugar

*4 Eggs

*2 teaspoon Sea Salt

*3 tablespoons Yeast

*1 cup warm Water

*5  and 1/2 cups to 6  and 1/2 cups  All-purpose Flour

*1 teaspoon Baking Soda

*1 teaspoon Cinnamon

*1/2 teaspoon Ginger

*1/8 Nutmeg

Directions:

Proofing Yeast:

*3 tablespoons Active Dry Yeast

*1 cup Warm Water, 105 *F to 110*F

*1 tablespoon Sugar

In a bowl stir together the yeast water and sugar.  Then set aside until bubbly about 10 minutes.

Dough:

In a bowl whisk together 5 and 1/2 cups flour, whisk: Flour, Baking soda, cinnamon, ginger and nutmeg.  Set aside.  

In a stand mixer with paddle attachment add the pumpkin, oil and sugar.  Mix on medium-low speed until incorporated.  Then add the salt and eggs, adding eggs one at a time, mixing until combined.

Add to the pumpkin mixture 1 and 1/2  cups of the flour mixture, then switch from the paddle attachment to the dough hook and add the bubbly yeast.  Continue mixing/kneading together on medium-low speed, adding the flour mixture a cup at a time until the dough comes together forming a semi-sticky dough adding extra flour as needed, knead about 8 minutes.

After kneading dough, cover the dough in mixing bowl with damp lint free dish towel/flour sack towel or Saran Wrap.  Allow the dough to rise for 1 to 1 and 1/2 hours or until double in bulk.

Divide the dough in half.  Take one half of the dough and place on a clean flour covered surface.  Begin to roll out the dough into a rectangular shape, almost 1/2 inch thick with rolling pin sprinkling with four as needed to prevent dough from sticking to the rolling pin.  Then Spread on dough half of the below cinnamon sugar mixture.  Repeat for the other half of the dough.

Cinnamon Sugar Mixture:

*1 cup Brown Sugar, packed

*5 tablespoons Cinnamon

*3/4 cup Melted Butter

Directions Continued:

Start by making cinnamon roll “log”, by rolling up one of the longer sides of the rectangular rolled out dough, rolling and tucking the dough towards the opposite long side of the rolled out dough making “cinnamon roll log”.

Cut each cinnamon roll with dental floss or knife, about 1 to 1 and 1/2 inches for each roll. 

Place cut rolls on baking sheets or round cake pans using as many as needed and let rise until double in size or about 35 minutes. Note: You can place pumpkin rolls in a warm spot like by a sunny window and cover rolls with a lint free dish towel.

Pre-heated oven to 350* F. and bake Cinnamon Rolls 23-25 minutes or until lightly golden.

Makes about 40 Cinnamon Rolls.

Remove from oven and let cool slightly or as desired and top with the following Cream Cheese Frosting.

Cream Cheese Frosting

In Bowl Mix:

*8 ounces Cream Cheese, room temperature

*4 tablespoons Butter, melted

*2 Cups Powdered Sugar

*4 tablespoons Whipping Cream

*2 tablespoons Vanilla Extract

*pinch Sea Salt

Cream together until smooth and frost onto slightly cooled cinnamon rolls. Note: If you really like a lot of frosting then double Cream Cheese Frosting recipe.

See Cinnamon Sweet Rolls for picture instructions

Lindy