This is how it's done:
Dissolve one packet of yeast in warm water. Let it hang out for 5 minutes.
Add 3 cups of flour, pumpkin, melted butter, milk, 1 Tbs. sugar, salt, and nutmeg.
You are going to want to use your bread hook attachment for this.
Mix on medium speed until smooth.
Turn dough out onto a lightly floured surface. Incorporate remaining 3/4 cup of flour (1 Tbs. at a time) while kneading. Knead until dough is smooth and elastic. (The recipe states that this is supposed to take about 10 minutes. I have found that it takes me a few minutes longer, most likely due to my lack of arm strength!)
Coat a large bowl with cooking spray. Place the dough in the bowl, and turn over to coat the top. Cover and let rise in a warm place for 45 minutes, or until doubled in size. You can test this by pressing two fingers into the dough. If the indentation remains, it is ready!
Meanwhile, let's make the filling! Mix together the sugars, flour, and cinnamon.
After it has risen enough, punch down the dough.
Now for the fun part! Place dough on a lightly floured surface. Roll into a shape that closely resembles a 12x10 inch rectangle.
Spread the filling on top of the dough. Go all the way to the edge of the dough so each bite is equally yummy.
Roll tightly, starting from the long edge. Try to roll as tightly as you can! Pinch the edge to seal.
Use a serrated knife to slice into 12 pieces.
Place those slices, cut side up, in a 9 inch square pan coated with cooking spray.
Now Cover and let rise 25 minutes, or until doubled in size.
Yes, those are ready now!
Bake in an oven preheated to 375 degrees for 20 minutes.
Now the hard part. Let cool in a wire rack for 15 long, deliciously smelling minutes.
While you are waiting, you can prepare the glaze. Apparently I was too distracted by the smell to remember to document the glaze-making process!
Drizzle glaze over the cinnamon rolls.
Now it is time to devour!!!
Pumpkin Cinnamon Rolls
1 package of dry yeast
1/4 cup warm water (100-110 degrees)
3 3/4 cup flour, divided
1/2 cup pumpkin
1/2 cup milk
1/4 cup butter, melted
1 Tbs sugar
1 1/4 tsp salt
1/4 tsp nutmeg
3 Tbs granulated sugar
3 Tbs brown sugar
2 Tbs flour
1 1/2 tsp cinnamon
2 Tbs butter
3/4 cup powdered sugar
1 Tbs hot water
1/4 tsp vanilla extract
Dissolve yeast in warm water in a large bowl; let stand for 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 3 cups flour, pumpkin, milk, butter, salt, and nutmeg. Mix at medium speed of a mixer, using the hook attachment, until smooth. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes), incorporating remaining flour 1 Tbs at a time to keep dough from sticking to your hands. Place in a large bowl, coated with cooking spray, turning to coat the top. cover and let rise in a warm place for 45 minutes, or until it is doubled in size.
Combine sugar, brown sugar, flour, and cinnamon in a medium bowl. cut in 2 Tbs of butter until the mixture resembles coarse meal. (whatever that means -- use your judgement!)
Punch dough down. Let sit for 5 minutes. Place dough on a lightly floured surface. Roll into a 12x10 inch rectangle. Spread filling onto the dough. Roll up the dough tightly, beginning with the long end. Pinch the edge to seal. Slice the dough into 12 equalish parts. Place the slices cut side down in a 9 inch square baking dish coated with cooking spray. Cover and let rise 25 minutes, or until doubled in size.
Preheat oven to 375.
Bake at 375 for 20 minutes, or until golden.
Let cool on a wire rack for 15 minutes.
Combine powdered sugar, water, and vanilla in a small bowl. Drizzle over the top of the rolls.