PUMPKIN CINNAMON ROLLS !

We came back from our Italy trip couple of weeks ago and in the process of getting back to our regular routine.  Each and every moment of our Italy trip was so memorable and enjoyable. I was not in the mood to bake anything until I baked Chocolate cupcake last Friday :)  Its time of the year when the weather starts to turn cold, trees start to shed leaves and it’s refreshing to have something hot and comforting.  Beautiful weather and fall colors made me to bake something cinnamony today.... In a cold weather day it is really warm and cozy to have something freshly baked right :):)  Enjoy baking these delicious and warm Pumpkin cinnamon rolls for your holiday....

Before Proceeding to the post if your looking for delicious 

1. PUMPKIN MUFFIN WITH STREUSEL TOPPING

2. CREAMY DELICIOUS PUMPKIN SOUP

PUMPKIN CINNAMON ROLLS

Ingredients:

All purpose flour - 3 1/2 cup
Dry yeast - 1 package (7 g)
Sugar - 3 tbsp
Cinnamon - 1 tsp
Salt - 1 tsp
Unsalted butter - 4 tbsp softened
Pumpkin puree - 1 cup (canned or homemade)
Eggs - 2
Milk - 1/4 cup

Filling:

Brown sugar - 5 tbsp
Butter - 3 tbsp (Softened)
Cinnamon - 1/2 tsp
Pecan + Walnut - 1 cup (toasted slightly and chopped finely)

Glaze :

Icing sugar - 1/2 cup
Warm Milk - 2 tbsp

Mix icing sugar and warm milk together when you are ready to glaze the rolls.

Method :

1. Take all the dry ingredients in a bowl.
2. In a separate vessel combine pumpkin puree and egg whisk till they are mixed well.
3. Warm the milk add yeast and 1/4 tsp of salt to activate the yeast. Keep it aside for 5 minutes until yeast foams.
4. Now mix all the ingredients in the dry ingredients bowl. Knead  manually or using stand mixer slowly for about 10 minutes.
5. The finished dough will be little soft and slightly sticky. Don't worry you will result in super fluffy rolls. (But if you really unable to handle the dough add little flour to make it to a ball.    The moisture depends on the pumpkin puree.  The pumpkin puree has to be really thick without much water. If you feel the pumpkin puree is little watery reduce the amount of milk to 1/8 cup instead of 1/4 cup)
6. Now oil or butter the vessel and keep the dough. Set aside for 1 to 1 1/2 hrs until it is double the size.
7. Mix the brown sugar, cinnamon and chopped nuts in a bowl and keep it aside.
8. Once the dough is raised.  Flour the working space with little flour.
9. Roll the dough to 19 * 13 inch rectangle.
10. Smear the butter all over and sprinkle the brown sugar mixture.
11. Roll it from one side towards the end like a roulade.
12. Pinch the edges.
13. I usually remove both the ends as there will not be much brown sugar mixture.
14. Now cut them to 16 equal parts. Arrange them in buttered square pan or any springform pan.
15. You can also use muffin tin for individual rolls.
16. Close them using cling wrap and keep it aside in warm place.
17. Let it double in size again(it takes 45 minutes to 1 hr depends on the weather).
18. Now bake them in the preheated 350 f oven for about 15 to 17 minutes or until they are lightly browned on the top.
19. For the rolls in the muffin tin it takes 3 minutes lesser time for baking.
20. When it is slightly warm drizzle with the glaze.

Enjoy warm Pumpkin cinnamon rolls !!!!! Absolutely delicious.

Note :

1. You can store this in room temperature for upto 2 to 3 days.
2. Just warm in the microwave when you are ready to eat.
3. You can also use cream cheese and butter glaze, brown sugar glaze for this Pumpkin cinnamon roll. But I wanted to keep it really simple.