2/3 cup milk
1/4 cup butter
1 cup pumpkin puree
1/4 cup honey
1 tsp salt
1 tbsp yeast
6 cups flour
(You can use half white flour and half whole wheat flour instead)
In a sauce pan combine milk and butter. Heat until the milk is hot and the butter almost melted. Pour the milk/butter combination in the bowl and let cool. Add pumpkin, honey, salt, eggs and yeast. Stir until well mixed. Add flour and mix until the dough is no longer sticking to the sides of the bowl, but is still soft and pliable. Let this sit and rise for 30 to 45 minutes.
Punch down the dough. Take the dough out of the bowl and divide in half. Roll the first piece out in a rectangle.
Butter the dough and sprinkle with brown sugar all over. Sprinkle cinnamon on top of this. Starting at the long side of the dough roll it up jelly roll style. Pinch the dough to seal. Cut the dough into one inch pieces. Repeat with other half of dough.
Lay out the cut cinnamon rolls onto a large jelly roll plan. Let them rise until the have doubled in size about 30 to 45 minutes.
Bake at 350 for 20-25 minutes. Glaze with powdered sugar glaze as soon as they come out of the oven.
1 1/2 cup powdered sugar
3/4 tsp vanilla
2-3 Tbsp milk
Mix until smooth and thin enough to drizzle
***Good…need to not stir too much…they were a little tough, not fluffy!***
Found this recipe somewhere in cyber space several years ago...