Pumpkin Cinnamon Rolls

I love warm, spiced cinnamon rolls with every inch of pillowy dough soaked in cinnamony goodness. Add some pumpkin into the dough and roasted pecans and you have a hint of pumpkin goodness with a crunch of toasty nuts paired with every bite. Top off with some whipped maple frosting and enjoy with a cup of coffee for a breakfast that is positively sweet and scrumptious.

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Prep Time: 1 hr and 45 min | Bake Time: 15 min
What You Need:

1.5c milk
1/2c butter
1/2c brown sugar, not packed
1 package active dry yeast
1c pumpkin puree
4c + 1/2c flour
1/4 tsp each of nutmeg, ginger, allspice
1T cinnamon
1/2t baking soda
1/2 heaping tsp baking powder
1/2tsp salt

What You Do:
1. Warm an oven and turn it off to provide a toasty environment for the rolls to rise
2. Heat milk, sugar and butter over a saucepan until the butter is melted, not to a even a simmer
3. Mix spices with flour and set aside
4. Add in yeast to the milk mixture once it is 110F and give it a light stir
5. Let the yeast dissolve until foamy and mix in pumpkin then slowly mix in flour until well-combined
6. Place the bowl, covered with cling wrap that is lightly sprayed on the side facing the dough, into the warmed oven
7. Allow the dough to rise until doubled, about an hour
8. Once done rising, dust the 1/2c flour, salt, soda and powder then mix together well and dump onto a lightly floured surface
9. Shape out the dough into a log, then roll until a large rectangle shape (it will be slightly sticky, but springy and soft)
10. Spread desired filling then roll tight and press together the seams
12. Cut slices with a sharp knife (I got 24)
13. Lightly spray or butter three pans and arrange the rolls next to each other but not too close
14. Allow them to rise again in the warmed oven for 20 min until puffy
15. Preheat oven to 350F and bake for 15-20 minutes or until lightly golden around the edges
16. Cool and eat as is or make a frosting and then consume with haste and coffee. Yum!

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