Pumpkin Cinnamon Nut Rolls

This summer we’ve finally had time to catch up on all the things we’ve been meaning to do for the last half year or so. And one of those things has been cleaning. Since we were in Japan during the typical spring cleaning time, that (unfortunately) was on our to do list for the summer.

One benefit of cleaning the house is that you occasionally find things that you’ve all but forgotten about. For me it was a can of pumpkin that was hidden away in a box near the kitchen.

If I recall correctly, my mom gave this to us back in November and I guess somehow it never made it into the cupboard! Needless to say, seeing the orange can of pumpkin set me in the mood for some kind of pumpkin treat this week.

Here is the recipe for something I’ll call Pumpkin Cinnamon Nut Rolls…

INGREDIENTS
1 1/2 cup whole wheat flour
1 cup all purpose flour
1 small packet rapid rise dry yeast
1/3 cup sugar
1 teaspoon cinnamon
3/4 cup canned pumpkin
1/3 to 1/2 cup water
1/4 cup butter, melted

FILLING
1 cup chopped walnuts
1/4 cup sugar
2 teaspoons cinnamon
2 tablespoons butter, melted

First I combined the dry ingredients then mixed the wet ingredients into it to form a dough. If you remember last time, I didn’t knead long enough. So this time I made sure I went at least 10 to 12 minutes.

After that I let it sit in a covered bowl for about 15 to 20 minutes. After it did its little rising thing I divided the dough in half then rolled one piece of dough out on a floured cutting board. I don’t have fancy granite counters or anywhere else to really roll out dough so that had to do. And actually it worked really well, didn’t stick or anything.

Anyways, I rolled it out pretty thin…until it covered the entire cutting board. Then I sprinkled half of the filling ingredients over the entire side, rolled it up, and cut it into inch to inch and a half pieces. I did the same with the other half of dough then placed them all in a 9×13 pan and let it rise again for about 10 to 15 minutes.

Then it was into the oven set at 350 degrees F for 20 to 25 minutes.

I really liked these, not too sweet but a satisfying snack or breakfast. If you’re like me and can’t wait for November to use up that can of pumpkin in your cupboard (or in that box in the corner), consider giving this a try!