Pumpkin Cinnamon Rolls

We are having autumn like weather here and I liking it a lot. I can’t help thinking of pumpkin. The local markets already start selling all kinds of pumpkins and I can’t resist buying one. I don’t buy pumpkin often as Carlos is not a fan of it so I hardly cook dishes with it but he doesn’t mind having it bakes. This recipe is pretty much my favorite as I can just prepare the dough and leave it overnight on the kitchen counter and the next morning, all I have to do is I just shape it up and bakes it and we can have piping hot cinnamon rolls for breakfast.

Ingredients for the dough:
Recipe Source: My Kitchen Snippets

3 cups flour
1 tsp ground cinnamon
3 tbsp sugar
1 1/2 teaspoons salt
1 packet/7 gram dried yeast
½ tsp salt
1 cup pumpkin puree – drains and squeeze out all the water
2 eggs
1/4 cup milk *
4 tbsp butter

Filling:

4 tbsp soft butter
4 tbsp dark brown sugar
½ tsp cinnamon powder
½ cup pumpkin seeds

*Adjust the amount of milk. It depends on your environment, the dryness of your flour and the wetness of your pumpkin puree. It’s always best to start with the lesser amount; you can always add more, but it’s pretty hard to go back and add less.

1. Fit the mixer with the dough hook attachment. Combined all the dried ingredients for the dough and mix it well. Combined the eggs and pumpkin. Add it into the dried ingredients and turn on the mixer to medium speed. Slowly drizzle in the milk until the dough comes together and forms a nice ball of dough. Continue to mix for 10 minutes on medium speed.
2. Slowly add in the cut butter and continue to mix until dough is smooth. Remove the dough from the mixing bowl and place it in buttered bowl and cover it with plastic wrap and let it rest and raise at room temperature until double it size. (I mix this and left it overnight on the kitchen counter)
4. Punch down the dough; dust the work counter with some flour. Roll out the dough into rectangle shape and about 1/3” thickness, spread on the soft butter. Combined together the brown sugar, cinnamon and pumpkin seeds. Sprinkle it all over the roll out dough.
5. With your palm lightly press the filling ingredients into dough and then roll them up. Secure the roll by pinching both ends of the roll. Cut the rolls into ¾” pieces and arrange them in a well butter baking pan.
6. Cover them and let them rest and rise for an hour or until they are doubled in size. Bake them at 350°F for about 25-30 minutes or until they are golden brown.
7. Remove them from the oven and let them cool on wire rack.