Whole Wheat Pumpkin Cinnamon Rolls

Directions

In a small saucepan, heat the milk and 2 Tbs. butter just until warm (120F to 130F) and butter is almost melted, stirring constantly.

In a large mixer bowl, combine the pumpkin, sugar and salt.

Add the milk mixture and beat with an electric mixer until well mixed.

Beat in the egg and yeast.

In a separate mixing bowl, combine both of the flours.

Add half of flour mixture to the pumpkin mixture.

Beat the mixture on low speed for 5 minutes, scraping sides of bowl frequently.

Add the remaining flour and mix thoroughly (dough will be very soft).

Turn into lightly greased bowl then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour.

Punch dough down.

Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle.

On lightly floured surface, roll dough into 12- by 10-inch rectangle.

In small bowl, combine the brown sugar and the cinnamon.

Brush the surface of dough with the melted butter.

Sprinkle with the brown sugar mixture.

Beginning with the long side of dough, roll up jelly-roll style.

Pinch the seam to seal.

With a sharp knife, cut roll into twelve 1-inch slices.

Place the rolls, cut the side up, in a 9-inch square baking pan greased with butter.

Cover and let rise until nearly doubled, about 45 minutes, Bake rolls at 350℉ (180℃) for about 20 minutes or until golden.

Remove from then pan to waxed paper-lined wire rack.

Cool for about 10 minutes.

Serve warm.