Something about this time of year puts me in the mood for pumpkin! Pumpkin is defenitly a favorite at my house every Fall:) Lately I have been making our favorite pumpkin muffins, sweet pumpkin bread (which I just realized that I have never posted–I wil remedy that asap:) , pumpkin pancakes and even trying some new recipes like this one. A long time ago I had some pumpkin rolls at a restraunt that were so good that of course, I wanted the recipe:). Ever since then, I have kept my eye out for pumpkin roll recipes. I have tried several over the years with just OK results until happily I tried this recipe and they turned out FANTASTIC! I think they are even better than the ones I had years ago! Seriously these are so good! I love how moist and tender they are and perfectly spiced! I am thinking that these would be fantastic with a warm bowl of soup and Grandma‘s famous honey butter! Yum!
Pumpkin Spice Rolls
submitted by Melanie~The Sisters Cafe
4 tsp active dry yeast, or approximately 2 envelopes
1/4 cup milk
5 1/4 cups all-purpose flour
1 1/2 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground cardamom
1/3 cup brown sugar
1 1/2 tsp salt
2 large eggs
1/4 cup melted butter
1 3/4 cup pumpkin puree, or a 15 oz can of pure pumpkin
egg wash (1 egg lightly beaten with 1 tbsp of water)
Heat milk to between 110 and 115 degrees (feels slightly warm on the back of your hand) on the stove or in the microwave and pour into the bowl of your stand mixerl; stir in the active dry yeast, and let stand for at least 5 minutes. Meanwhile, in a large bowl, combine the first 6 ingredients, and mix well. In a separate large bowl, lightly beat the two eggs, then stir in the melted butter, and the pumpkin puree. After the yeast has been activated, add the wet indgredients directly into the bowl of your stand mixer, and stir to combine. Then add 1/2 of the dry ingredients (flour and spices) from the other large bowl, and stir to mix the dry and wet ingredients together. After it is well mixed, add the remaining 1/2 of the dry ingredients and mix again. Using the dough hook, allow your machine to knead the dough for you until it is smooth and still somewhat sticky (3-5 minutes). Transfer the dough to a lightly oiled bowl, and cover to let rise for approximately 1 hour (it will double in size). Then, remove the dough from the bowl, place it on a lightly floured surface. Lightly grease an bar pan cookie sheet or 2 8-9 inch pans. Working.with 1/2 of the dough, cut off 9-12 evenly sized portions (depending on how big you want them) and roll them into balls that can fit into your palm (they don’t need to be perfectly round. Space them in the pan so they are just barely touching the sides of one another; they will expand during the second rising time and during baking to completely fill the pan.
Makes 18-24 rolls (the size pictured is 18 rolls)
If you would prefer you could make 2 Braided loaves (or 9 rolls and 1 braided loaf) using the same method as Challah Bread directions here.
After your dough is shaped, cover it loosely, and let it rise for another 1-1 1/2 hours. Meanwhile, preheat your oven to 350 . Once your bread is ready to bake, brush the top lightly with the egg wash, and sprinkle dinner rolls with chopped nuts or pepitas if desired. Bake bread for approximately 30-35 minutes, until browned, or until an instant read thermometer inserted in center reads 190 degrees. Remove the bread from the oven and allow to cool on a rack.