Whole Wheat Pumpkin Cinnamon Rolls

Here is the recipe I came up with for Pumpkin Cinnamon Rolls. Actually I used butternut squash.... which I am obsessed with almost as much as I am with whole wheat.

Dough:

1 cup canned or cooked pumpkin (or butternut squash)
2 large eggs
2 TBSP warm milk
1/4 c butter, softened
1 1/2 ts salt
1/4 c brown sugar
1 TBSP yeast
1 ts cinnamon
1/2 ts ginger
1/4 ts fresh ground nutmeg
1/4 ts allspice
2 1/2 c white whole wheat flour
1 3/4 c red whole wheat flour

Filling:

1/4 c melted butter
1/2 c sugar
2 ts cinnamon

Mix all ingredients together in kitchen aide mixer or knead together by hand. Knead for 5 minutes. Dough will be fairly sticky, DO NOT over do the flour. Spray your hands with cooking spray if necessary to knead the dough.

Let dough raise for 90 minutes.

Roll dough out into a rectangle and sprinkle with 1/2 c sugar and 2 ts cinnamon. Roll up and slice into cinnamon rolls.

Place into greased baking pan, cover and let dough rise for 1 hour. Or let rise for 20 minutes and then put in fridge to bake in the morning. Simple take pan out of fridge in the morning and let sit for 30-45 minutes.

Bake at 375 for 25-30 minutes.

Here is Daddy Chef eating his smothered in cream cheese frosting! Didn't his momma teach him to eat with his mouth closed!




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