Pumpkin Cinnamon Rolls

Here's one last pumpkin treat to enjoy before Pumpkin Treat Season officially ends on January 2nd. I based this recipe on my friend Kelli's recipe for pumpkin dinner rolls. I replaced most of the white flour with whole wheat flour in order to make myself feel better about all the brown sugar I've added. And the butter. And the cream cheese frosting.

I made these once and when they were gone, we ended up with left over frosting. So I made some more cinnamon rolls. Then the frosting ran out. So I made more frosting for the remaining rolls. Now there are only a few cinnamon rolls left, but half a bowl of frosting. This is getting scary.



Pumpkin Cinnamon Rolls

2 cups milk
2 cups canned pumpkin
1 cup butter, melted
1 cup sugar
2 tsp. salt
2 T. yeast (or 2 envelopes)
9 cups whole wheat flour
2 cups white flour
melted butter to brush on dough
brown sugar
cinnamon
ginger
ground cloves

for frosting:
8 oz package of cream cheese
1/2 stick of butter
four cups powdered sugar
1 tsp. vanilla
maybe a little milk

Scald milk. Combine scalded milk, pumpkin, melted butter, sugar, and salt in bowl of mixer. Add yeast and half of flour. Mix thoroughly. Add the rest of the flour and mix for about five minutes. Cover and let rise until doubled. Punch down. Divide dough in half. Roll out dough in a large rectangle. Spread with melted butter. Sprinkle generously with brown sugar. Pretty much cover the dough. Sprinkle liberally with cinnamon, ginger and ground cloves. Roll up dough starting on a long side. Cut into rolls with a serrated knife. Place them on a greased cookie sheet, leaving space between each roll. Cover lightly with a clean dish towel and let rise for about twenty minutes. Repeat with other half of dough. Bake at 375 for about 18 minutes. Mix all frosting ingredients together until creamy. Lick beater.

You could add raisins and or  pecans to the rolled out dough. Yum.