Pumpkin Cinnamon Rolls

As promised here is the Pumpkin cinnamon roll recipe.  I am NOT a food blogger by any means, but i hope the pictures help.
This is not an my original recipe, this recipe was given to my by Chef Catherine Hallman, and I believe she got it from "King Arthur"

1 lb Canned Pumpkin 

4 large Eggs, lightly beaten

4 oz Water, warm

4 oz Butter, softened 

1 lb 5 oz All~purpose flour

14 oz Whole wheat flour

2 oz Dry milk powder

2 tsp Cinnamon

1 tsp Ginger

1/2 tsp Cloves - optional

3 tsp Salt

3 oz Brown Sugar

.5 oz instant-Yeast

Add Yeast to warm water and soak for 10 minutes

Combine all ingredients and beat on low until all incorporated. 

Beat on medium speed until dough is soft yet firm enough to handle

Kneed, on a floured surface,  till smooth and elastic (avoid using too much flour)

Place in oiled bowl and let rise 1-2 hours or until doubled. 

Doubled in size.
It took several hours since my house is so cool.  Place in a warm place or in the sun  to speed it up

Punch down and let sit for 5 minutes before rolling out.

Roll into rectangle, cover with melted butter layer generous layer of cinnamon and sugar.

Roll up jelly-roll style, and cut into sections

Not ready to bake yet

Ready to bake once they have doubled in size

Bake at 350 for 20-25 minutes 

Top with Cream Cheese Icing 

(I forgot to take a pictured of the finished product oops)

ENOY!!

Email me if you have ANY questions renee.croad@gmail.com