Cinnamon Pumpkin Rolls

By CJKK

Ingredients

• Filling:
• 1 cup canned pumpkin or squash
• 2 large eggs
• 1/4 cup water
• 1/4 cup soft butter
• 2 1/2 cups unbleached all prupose flour
• 1 3/4 cups while whole wheat flour
• 1/4 c nonfat dry milk
• 1 t ground cinnamon
• 1/2 t ground giger
• 1/4 t ground cloves, optional
• 3 T brown sugar light or dark
• 1 1/2 t salt
• 2 t instant yeast
• 3/4 cup Bakers Cinnamon filling
• 3 T water
• 1/2 c minced crystalzed ginger, raisins, or dried cranberries, optional
• Glaze:
• 1 T butter
• 1 T milk
• 1 cup glazing or confectioners' sugar

Details

Servings 9

Preparation

Step 1

Mix and knead the dough ingredients into soft, fairly smooth dough. Allow it to rise for 1 ½ hours, until it’s almost doubled in bulk. Turn it out onto a lightly greased surface and roll it into a 14”x22” rectangle.

Mix the cinnamon filling and water, spread it over the dough leaving one short edge free of filling. Sprinkle with crystallized ginger, or dried fruit, if desired. Starting with the short end that’s covered with filling, roll the dough into log.

Cut the log into nine 1 ½ inch thick rolls. Place the rolls into a greased cinnamon bun pan or 9x9 pan. Let rise, covered, for 1 hour, or until puffy.

Bake in a preheated 375° F oven for 25 to 30 minutes, until the rolls are lightly browned. Remove from the oven and turn them onto a rack. After about 15 minutes, drizzle with glaze.

To make the glaze: Heat the butter and milk together till the butter melts, whisk into the sugar and drizzle over the rolls.