Thank you! This looks so amazing. My husband is the one who makes Cinnamon Rolls every Christmas but I still have home pureed pumpkin in the freezer and I'm going to make it today!
I can't wait to hear how these turned out for you.
I made these pumpkin roles but the recipe didn't work for me - the dough was way too wet. I ended up adding an additional cup of cake flour to the recipe to try to get a firmer dough. I didn't want to ruin the recipe, so after the extra cup of flour and the dough was still too wet, I decided to wrap the dough in Saran Wrap and put it in the refrigerator overnight. The next morning the dough was a little firmer, but still to soft to roll and cut. I ended up making a pumpkin cake with the ingredients. I'm more of a cook than a baker, other than adding the extra cake flour, I followed the recipe exactly. Can someone help me to understand where I went wrong. The pumpkin cake I ended up with did have a good flavor. ;-)
I had the same experience as dimondgirl. The dough was too wet. I think something is terribly wrong with the ingredient measurements or something. I also added flour, quite a bit, and got the dough to behave somewhat like maybe pizza dough. Great idea incorporating pumpkin into a cinnamon roll, but this recipe doesn't do it. I'd rather try a tried-and-true yeast-based cinnamon roll recipe and add the pumpkin. Also, it would have been helpful to know how large of a rectangle and how thick the dough was supposed to be. I tried what I thought made sense consiidering past rolled dough recipes, but this never would have yielded decent sized cinnamon rolls either. Yes, something is terribly wrong with this recipe.
dimondgirl and RozMarie,
I am sorry to hear of your troubles with this recipe. I have corrected the buttermilk measurement to 1 cup, instead of 1 1/4 cups. If you are in a humid area you may need to add 1/4 of flour extra.
The dough ball will be very sticky in the mixing bowl before kneading. Roll out the dough to a 12-inch x 9-inch rectangle, you can also do this by flouring your hands and patting and pushing out the soft dough without a rolling pin.
This dough is unlike a yeast dough in that it stays very soft, not elastic like a traditional yeast cinnamon roll dough.
Hope that helps. Thank you both for your comments.
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