This recipe uses several of the same ingredients at different points. To make it more clear, I’m just going to list the ingredients for each step in each step.
Directions and Notes:
1. First, put the warm milk in a medium bowl, stir in the sugar, sprinkle the yeast on top, and wait 3-5 minutes until the yeast is foamy.
1 cup warm (but not hot) milk
1 Tablespoon yeast
2 Tablespoons white sugar
2. In a medium bowl, combine the following ingredients and stir well.
1 ¾ cups all-purpose flour
¾ cups buckwheat or whole wheat flour
2 Tablespoons baking powder
¼ cup white sugar
¼ cup light brown sugar
¾ teaspoons salt
2 ½ teaspoons cinnamon
¼ teaspoon nutmeg
scant ¼ teaspoon ground cloves
1/8 teaspoon ground ginger
3. Stir the next two ingredients into the bowl of milk to combine, and then add that entire bowl of wet ingredients to the bowl of dry ingredients mixed in step two.
3 Tablespoons vegetable oil
2 teaspoons vanilla extract
4. Stir to form a dough, adding up to an extra ½ cup or flour if the dough is too wet. Make a ball with the dough, then place in an oiled bowl. Cover loosely and allow to rise for about 20 minutes in a warm place, until about doubled in size.
5. Meanwhile, in a medium bowl, combine these remaining ingredients for the cinnamon roll filling.
3 Tablespoons brown sugar
1 Tablespoon + ¼ teaspoon cinnamon
1/8 teaspoon cloves
¼ teaspoon ground ginger
¼ teaspoon nutmeg
1 cup pumpkin puree
1/16 teaspoon salt
6. Lightly grease a 9×13 baking pan.
7. When the dough has risen, punch the dough to deflate. Knead the dough for 4-5 minutes. Add an additional 5 Tablespoons of flour (any type) if needed to keep the dough from sticking to your hands or work surface.
8. Spread the dough into a large, thin rectangle. Spread the cinnamon roll filling mixture across the top.
9. Carefully roll the dough lengthwise into one large, long roll. 10. Using a sharp knife or dough-cutting tool, slice the dough into 12 rolls, wiping the cutting tool clean after each cut. Some filling may come out, but that’s alright. Place each roll into the 9×13 pan and allow to rise in a warm place for another 30-40 minutes. (There are 13 rolls in this picture because I didn’t divide evenly… 12 is the target number.)
11. Preheat oven to 325 degrees and bake rolls for 20 minutes.
Combine 1 ½ cups powdered sugar and 3 ½ to 4 teaspoons milk of choice to form a glaze that can be drizzled over cinnamon rolls.
This recipe was adapted from Chocolate Covered Katie.