Pumpkin Cinnamon Rolls {Yummy Eats}

One of my pregnancy cravings recently has been cinnamon buns. Each time we go to the grocery store I get the will power not to purchase them but regret it later. I haven’t done much baking this fall season but had purchased some pumpkin puree back at the end of September with high hopes of all things pumpkin flavored.

Enter good ole Pinterest. I googled all the pumpkin baking and came across this recipe and decided to go for it. I didn’t have all of the ingredients so I adapted which I will make not of below. This was my very first time making something like this. Yeast scares me, I digress.

They turned out great and gooey and pumpkin-y! Would be a great dessert to bring to Thanksgiving dinner.

Before I tossed these bad boys in the oven!

Ingredients

2 TB active dry yeast
1/2 cup warm water
4 eggs
1 cup shortening* (I didn’t have shortening so I used a cup of Coconut oil)
1 cup canned pumpkin
1 cup warm milk
1/2 cup sugar* ( I use a sugar replacement. this measurement will be different if you are using something like this, follow package conversions)
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix* (I didn’t have butterscotch so I used 2/3 cup of the vanilla and then added in 1 teaspoon of caramel extract. )
1 tsp of salt
7 1/2 cups all-purpose flour

For the Filling

1/4 cup of butter, melted
1 cup packed brown sugar
2 tsp pumpkin pie spice

I used a different icing as I wanted a cream cheese one which I will post at the end.

Directions:

Dissolve
yeast in a large bowl with ½ cup warm water. Add eggs, shortening,
pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until
smooth. Slowly stir in up to 1 more cup of flour until soft dough forms.
(Dough will be sticky).
Spread
½ cup flour on a flat surface. Knead dough for 6-8 minutes, until
smooth and elastic. Place in a greased bowl, turning to grease top.
Cover and place in a warm spot. Let rise for about 1 hour or until
doubled in size.
Punch
dough down and divide in half. Roll each into a 12×8 rectangle. Brush
with melted butter. Mix together your brown sugar and cinnamon; sprinkle
over dough.
Start
rolling with a long side (jelly-roll style); pinch seams to seal. Cut
each roll into 12 slices. Cut side down, place into 2 greased 9×13-in.
pans. Cover and let rise for about 30 minutes or until doubled.
Bake
for 22-28 minutes at 350°. Rolls should be golden brown.

After they had cooled for about 5-8 mins I put the icing on. I wanted it to be a bit melted but also not too much. Below is the icing recipe I used in lieu of the original one that went with this recipe.

Ingredients