pumpkin cinnamon rolls.

if you know anything about me...

you should know that i am addicted to pumpkin. 

when there was a "shortage" this past year and i wasn't able to get my cans of pumpkin...i almost had a melt down. i wasn't sure what i was going to do when fall came around. 

to me...fall = pumpkin. 

thankfully, pumpkin is back on the shelves! was there really even a shortage?

i have already made a handful of pumpkin baked goods so far. pumpkin top muffins...so delish! pumpkin brownies...i forgot to get pictures! and today, i made pumpkin cinnamon rolls for the first time. a while back, my friend, jenna gave me a page out of a magazine and asked me to make the pumpkin cinnamon roll recipe. i bought all the ingredients but for some reason never got around to making them. today, while i was going stir crazy in the house, i realized i had some leftover pumpkin in the fridge and decided this would be a perfect day to try out the rolls.

i'm glad i did.

pumpkin cinnamon rolls + printable version 
-- recipe from taste of home magazine, october & november 2008

dough:
2 T active dry yeast
1/2 c warm water (110-115 F)
4 eggs
1 c shortening 
1 c canned pumpkin
1 c warm milk (110-115 F)
1/2 c sugar
1/2 c packed brown sugar
1/3 c instant vanilla pudding mix
1/3 c instant butterscotch pudding mix
1 t salt'
7-8 c flour, divided
filling:
1/4 c butter, melted
1 c packed brown sugar
2 t ground cinnamon 
icing: 
3 T water
2 T butter, softened
1 t ground cinnamon
2 c powdered sugar
1-1/2 t vanilla extract


in a large mixing bowl, dissolve yeast in warm water. add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups of flour. beat until mixture becomes smooth. stir in enough flour to make a soft dough...don't over flour. dough will be sticky. 


knead dough for 6-8 minutes with mixer or by hand until smooth and elastic. place in greased bowl, turning once to grease top. cover and place bowl in a warm place. let rise until doubled. about one hour. 


punch down down; divide in half. roll each portion into a 12 in x 8 in rectangular. brush melted butter on each section. combine brown sugar and cinnamon. sprinkle over butter. 


roll up jelly role style, starting with the long side; pinch seams to seal. cut each roll into twelve slices. place rolls into two greased 9 in x 13 in pans. cover and let rise until doubled. about thirty minutes.


bake at 350 degrees for about 22-28 minutes or until golden brown. 


in a small bowl, mix softened butter, cinnamon, and water. add powdered sugar and vanilla. beat until smooth.**i added some more milk to make the icing more spreadable/thinner. 

spread over rolls. serve warm.