Cinnamon-Swirl Pumpkin Rolls
'mixer' / 'Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside / 'Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be thin. Mix the cinnamon and sugar and sprinkle a thin layer over the dough / "Bake the rolls in a preheated 375°F oven for 25-30 minutes / "Place the dough in a lightly greased bowl / "Starting with the short end that's covered with filling / ["Mix and knead all of the dough ingredients together — by hand / allow the rolls to cool completely before glazing.) Sprinkle with chopped nuts / and allow the dough to rise for 1 1/2 hours / and allow them to cool for about 15 minutes. Towards the end of the cooling time / and set on a rack. Turn them out of the pan / cover the bowl / covered / fairly smooth dough." / if desired.'] / leaving one short edge free of filling. Add crystallized ginger or dried fruit (or both) / make the glaze." / or bread machine — until you've made a soft / or until the rolls look puffy.' / rather than partially melting in / roll the dough into a log. Cut the log into twelve medium rolls (or 9 very large rolls)." / to rise for 1 hour / until it's almost doubled in bulk." / until they're lightly browned and feel set. Remove them from the oven
This recipe is from King Arthur Flour and is a delicious fall twist on cinnamon buns. And, they are somewhat healthier because they contain some …