Until last week I had never made cinnamon rolls.  Clearly this had to change and so when I saw this recipe, it seemed like I should make them.  So, I did.  And it was a process.  I'm glad I had all day, and that dinner was in the slow cooker, because it was one of those, "do this, now wait 1 hr...do this now wait 2 hours.."  It was worth it for sure, I'm just warning you.



Ingredients you'll need...

Dough:
1/4 cup water
1 tablespoon or 1 package yeast
1 cup milk (I used almond milk and it still worked...)
1/2 cup butter
1/2 cup sugar
1 15 ounce can pumpkin
1 1/2 teaspoon salt
5 1/2 cups flour



Filling:
1/2 cup butter
1 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1-2 cup pecans or walnuts- I used 1 cup walnuts and it worked out just fine



Glaze:
1/4 cup butter
1/2 cup milk
1 cup brown sugar
pinch of salt
2 1/2 cups powdered sugar



Did you notice how much butter there is in these?  And sugar?  Yup.  These rolls are not messing around.


To start for the dough, sprinkle the yeast over the water and let is dissolve.  Now warm milk and butter in a small saucepan until melted.  Transfer to a mixing bowl and add in the sugar- stirring until dissolved.  When the yeast mixture is cool- not hot- add this and the pumpkin.  Add the salt and 5 cups of flour until incorporated.  Form into a ball- it'll be sticky.  If it's not coming together you can add another 1/2 cup flour.  Form into a bowl then cover with a kitchen towel and let rise 1-3 hours.  After it doubles in bulk- punch it- I did.

Sprinkle the work surface with flour and roll out the dough until it's a rectangle and about 1/2 an inch think.  I'm not sure how right on I was here, but hey, it worked.


Melt butter and stir in brown sugar and the spices.  Spread over the dough then sprinkle with nuts if that's your thing.  Roll the dough up and try to pinch the dough together.  Now take a knife and cut about 1- 1 1/2 inch rolls.  Butter two 9 inch cake pans and place in the pans.  At this point, you're going to cover them again and let them rise for 30 minutes.



Preheat the oven to 375.  Now bake them for 20-25 minutes.  They'll look nice and puffy and golden when they're ready.  Get excited.  While they're baking you can make the glaze.  In a saucepan combine the milk and butter.  Once melted add the brown sugar and salt.  Once that's dissolved remove from the heat then add in the powdered sugar.  Let the rolls cool for about 5 minutes, then pour on the glaze.



Enjoy!  These will keep for a few days and are excellent warm.