Title: Pumpkin Cinnamon Rolls
Yield: 13 rolls
Category: Yeast Breads
Source: Auntie Di
Pour the yeast into the bowl of a standing mixer. Heat the milk just until it is warm to the touch, about 100 degrees, and pour it over the yeast. Add the pumpkin, honey and millet flour and stir to combine. Add the all-purpose flour to the top of the sticky dough, then the salt. Do not stir. Let the sponge sit for 30 minutes until the flour begins to crack.
Crack the eggs and add them to the sponge. Mix on low until the flour is incorporated, if the dough is sticking to the sides, add one tablespoon of flour at a time-it may take up to ½ cup until the dough will pull away from the side of the bowl. Once the dough has come together increase the speed to medium and mix for 10 minutes, the dough should be shiny and smooth.
Add the butter 1 tablespoon at a time and wait to add the next piece until the butter is fully incorporated. The dough will come apart slightly and then come back together, don’t panic.
For the first rise, scrape the dough into a buttered bowl, cover with a clean kitchen towel and leave to rise for 2 hours.
Punch dough down and let sit for 10 minutes. Roll out dough into a square about 10 inches by 16 inches.
Spread the pumpkin butter all over the surface of the dough.
Combine the sugars with the cinnamon and evenly distribute on top of the pumpkin then sprinkle the hazelnuts on top. Starting at the 16-inch length, roll the dough into a tight log. Cut the log into 13 pieces, each about 1 ¼ inches thick.
Place the rolls into a buttered 9x13 inch baking dish cover with a clean dish towel and let rise for 1 hour or until doubled in bulk.
Alternatively you can refrigerate the rolls overnight then remove them in the morning, let them come to room temperature and then proceed with the next step.
Pre-heat the oven to 350 degrees. When the oven comes to temperature bake the rolls for 25-35 minutes until the rolls are puffed and a beautiful golden brown.
While the rolls are baking, make the cream cheese frosting if using. Combine the cream cheese and butter in a mixer and blend until smooth, add the vanilla and then gradually add the sugar a little at a time tasting until you are happy with the flavor.
Let cool slightly and then serve warm or top with cream cheese frosting if desired.
To make your own pumpkin butter:
1 (28-oz.) can pumpkin puree
1 cup apple juice
2 tsp ginger
1/4 tsp ground cloves
¼ tsp cardamom
2 tsp cinnamon
1 tsp nutmeg
1 cup light brown sugar
Combine all the ingredients in a medium saucepan. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes, stirring occasionally.