This was a fun twist on Cinnamon Rolls. The kids sure liked it. We have made it several times. Again I changed it up for us.
Michelle's Sour Dough Pumpkin Cinnamon Rolls
1/4 cup warm water
1 pkg yeast
3/4 cup milk
1/3 cup honey
2 cups pumpkin puree
3 TBSP oil
1 egg beaten
2 tsp pumpkin pie spice
5 cups wheat flour
3 TBSP wheat gluten (optional)
Combine water, milk, yeast, sugar, pumpkin, pumpkin spice, oil, egg, and 1 cup flour. Mix through. Then add the flour until you have a stiff dough. Knead until smooth and elastic. Let rise overnight.
The next day combine...
1 cup raw sugar
2 TBSP pumpkin pie spice
1/4 cup butter
Grease a 9x13 inch pans. Punch down dough. Roll out to a rectangle shape on a floured surface until it measures at least 18x26. Brush the dough with the butter. Sprinkle with sugar/spice. Roll up the dough long way, and pinch the seam closed. Cut the dough into 12 equal sized pieces with a sharp knife. Lay the rolls into the prepared baking dish.
Let rise until double. Bake at 350 for 40-50 minutes or until golden brown.
While the rolls are baking mix together the frost....
1/2 tsp vanilla extract
3 ounces softened cream cheese
2 TBSP butter
2 TBSP honey to taste
1/2 cup milk
Spread over the rolls as soon as they come out of the oven. ENJOY!
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