I was wanting to make cinnamon rolls – with maybe a new-flavored filling – like cappuccino or maple. Then I saw a recipe for Pumpkin Dinner Rolls on www.tammysrecipes.com, and I had an idea – pumpkin cinnamon rolls with maple filling! They turned out very well – moist, pumpkin-colored rolls with good filling. =)
Pumpkin Maple Cinnamon Rolls
1/2 cup sugar or 1/3 cup honey
1/4 cup warm water
1 cup warm milk
2 T. butter
1 cup mashed pumpkin
1 tsp. salt
1/4 cup wheat germ, optional
1/4 cup gluten flour, optional
5-6 cups flour (or whole wheat pastry flour)
3 1/2 tsp. yeast
In a large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 3-4 cups flour, and yeast. Mix, and continue adding flour and kneading until dough is elastic and not sticky. Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). (Actually, I stuck it in the refrigerator overnight.)
Combine about 3/4 cup butter, 1/2 cup maple syrup, 1/2 cup honey, and as much cinnamon as suits your taste.
Roll out pumpkin dough in a large rectangle. Spread with filling; sprinkle with nuts. Roll up jelly-roll style; slice with a knife or cut through with a thread. Place rolls in 2 greased 9×13″ pans. Let rise for about 30 minutes. Bake at 350 for 20-25 minutes or until done. Serve hot or cold. If desired, add a glaze.
Yield: 2 dozen
By the way, I just updated the “Tea Time” page!