Pumpkin Cinnamon Rolls

​Yesterday I used my favorite sweet bread recipe  to make pumpkins sweet rolls. Wasn't sure how they'd turn out  but my neighbors, and the Amazon delivery guy who arrived just as they were out of the oven, seemed to like them. I had planned to double the amount of pumpkin next time but have been told they are 'perfect' and 'the best ever', so I'm ready to share the recipe - tested and approved!. 

PUMPKIN SWEET BREAD DOUGH 
​Gather ingredients - listed below in bold.. 

Rinse a large bowl thoroughly  with hot water. Empty bowl.
Add:
1/2 cup very warm water (105 - 115 degrees F)
spinkle
2 teas sugar and
1 1/2 packages dry yeast (or 4 teas.) on top of the water.
Stir with a wooden spoon, not metal spoon. (This advice came from my grandmother.)
Wait for a few minutes to be certain the  yeast is active, about 5 minutes. You'll see it begin to bubble.

In a small saucepan, warm
1 cup milk
stir in 
I stick butter, sliced to melt more quickly
1 teas salt

In a separate  bowl, beat
3 eggs 
add 
2 Tablespoons sugar
and beat until lemon colored.

Add both mixtures to the large bowl with yeast. 
(milk mixture and egg mixture)
Stir in
2 cups flour
1 cup pumpkin puree
1 teas. cinnamon
grated nutmeg

Continue adding flour until stiff enough to knead, about
4 cups flour

Knead for about 10 minutes or until smooth. Place in a lightly oiled bowl, oil on all sides, cover and let rise until doubled - about 2 1/2 hours. 

While dough is rising, bring
2 sticks of butter
to room temperature and prepare the cinnamon mixture and pans. 

CINNAMON SUGAR
​
In a small bowl, mix
1 cup sugar
2 teas. cinnamon

PREPARE PANS
​
Prepare your baking pans. Lightly butter the bottoms of
4 -  8 or 9 inch round pans. 
​I use the wrappers from the sticks of butter to grease the pans.  
​

Punch down dough and roll out on lightly floured surface. Divide in half.

Roll each piece to 12" x 15" rectangle. 

Spread one stick butter on each rectangle. Sprinkle each with half of the cinnamon sugar mixture. Roll the dough, beginning at the 15 " side. Cut into one inch slices. This will give you a total of 24 rolls, 6 rolls per baking pan. 

​Place rolls into prepared pans. Cover and let rise for about 30 minutes.

Preheat oven to 350 degrees F. 

Bake for 25 minutes in middle oven rack. 

Icing
3 cups confectioner's sugar
water - add a small amount at a time
I like my icing fairly thick. Some people prefer a lighter glaze. Add just a little water slowly and mix with a fork until is the consistency you prefer. 

These are best served warm out of the oven! Share!