Whole Wheat Pumpkin Cinnamon Rolls - milk

Method

• 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 350F (180C) for about 20 minutes or until golden.
• Remove from then pan to waxed paper-lined wire rack.
• Cool for about 10 minutes.
• Serve warm.