Pumpkin Cinnamon Rolls

This week on the blog I will feature recipes that were made over the Thanksgiving holiday. Visit this post for our proposed meal plan. I will share the recipes in the order that we made them. Of course the first one will have to be breakfast on Thanksgiving Day! Tomorrow will be Thanksgiving dinner and meals we had on Friday and Saturday will follow throughout the week.

We stayed in Durham for Thanksgiving and hosted my parents for the weekend. Since this was our first Thanksgiving as a married couple I wanted us to make something extra special for breakfast. After some googling I decided that Pumpkin Cinnamon Rolls would be a fun breakfast recipe. Even the dough is homemade in the recipe so that meant we would have extra bonding time in the kitchen. It was so nice to have coffee and work on making the pumpkin cinnamon rolls together.

However I'm not sure this will become an annual Thanksgiving tradition. If it is we will have to make the recipe beforehand and freeze them at some stage so we can have breakfast before noon! Once the dough is made, it must rise and then the rolled dough must rise, and probably some more rising... so much rising! So time consuming but so good and so worth it!!

Anyway read on for the recipe and some pictures at the end! The recipe is from Cooking Light.

Pumpkin Cinnamon Rolls Yield: 12 servings (serving size: 1 bun)

For the buns
1 package dry yeast (about 2 1/4 teaspoons)
1/4 cup warm water (100° to 110°)
2 3/4 cups all-purpose flour, divided
1/2 cup Pumpkin Puree
1/2 cup 1% low-fat milk
1/4 cup butter, melted
1 tablespoon granulated sugar
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
Cooking spray
3 tablespoons granulated sugar
3 tablespoons brown sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
2 tablespoons chilled butter, cut into small pieces
For the glaze
3/4 cup sifted powdered sugar
1 tablespoon hot water
1/4 teaspoon vanilla extract

Preparation
   To prepare the buns, 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 2 cups flour, pumpkin, and next 5 ingredients (pumpkin through nutmeg); beat with a mixer at medium speed until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining 3/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
   Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 45 minutes or until doubled in size. (Press two fingers into the dough. If an indentation remains, the dough has risen enough.)
  Combine 3 tablespoons granulated sugar, brown sugar, 2 tablespoons flour, and cinnamon in a small bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
   Punch dough down; cover and let rest for 5 minutes. Roll the dough into a 12 x 10-inch rectangle on a floured surface. 

   Sprinkle with brown sugar mixture. Roll up the rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Cut roll into 12 (1-inch) slices. Place slices in a 9-inch square baking pan coated with cooking spray. Cover and let rise 25 minutes or until doubled in size.

   Preheat oven to 375°. Bake the rolls at 375° for 20 minutes or until golden brown. Cool for 15 minutes in pan on a wire rack.

   To prepare the glaze, combine the powdered sugar, 1 tablespoon water, and vanilla extract in a small bowl, stirring with a whisk until smooth. Drizzle glaze over buns. Serve warm.

Does your family have a traditional breakfast for Thanksgiving??