Squash BlogHop: Easy Pumpkin Cinnamon Rolls

It's a new month and that means one thing, time to bake with my blogging friends across the world. This month the love has been given to the squash family. Now the squash family is a big one but I chose to use pumpkin. I knew I wanted to make pumpkin cinnamon rolls and found quite a few recipes online. Then I found one from the Keep It Simple Foods blog. The reason why I chose this was because there is no yeast in the recipe, so no having to wait for it to rise. This one was ready to go as soon as I mixed everything up! One day I will make proper cinnamon rolls but this makes a great alternitive. Whip this up in the morning and get the lovely smells going through the house to wake everyone up. Then sit back and enjoy with a cup of coffee!

November is #SquashLove month! Please join the #SquashLove fun by linking up any squash recipe from the month of November 2011. Don't forget to link back to this post, so that your readers know to come stop by the #SquashLove event! The twitter hashtag is #SquashLove. 

Recipe
Courtesy of KISF
Ingredients:
8 tablespoons unsalted butter, melted
3/4 cup packed brown sugar
6 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups milk
1/3 cup pureed pumpkin

For the icing: Mix together 1 Tbs milk, 1 Tbs maple syrup and 1 cup powdered sugar.




  Steps:

1. Preheat oven to 425F/200C.
2. In a small mixing bowl, combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and 1 tablespoon melted butter. Stir until the mixture resembles wet sand.
3. In a separate bowl, combine the flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining salt.
4. Next, add the milk and 2 tablespoons butter and stir until you’ve formed a good dough ball. 
5. Transfer the dough ball  to a lightly floured work surface and knead until smooth. Roll the dough into a large rectangle. 
6. Spread the pureed pumpkin evenly over the surface of the dough. Then, sprinkle the dough evenly with the brown sugar filling, leaving a half inch border at the edges. Pat the filling into the dough.
7. Then, begin rolling the dough carefully, using a spatula to loosen it from the work surface as you go.  Roll the dough into a long, tight log. 
8. Cut the log evenly into 1 inch pieces, you should have 9 to 12 pieces. 
9. Fit the rolls tightly together in a nonstick baking pan. Pour remaining butter over the rolls.
10. Bake for 20 to 25 minutes, until golden on top. Let cool slightly before pouring on the icing.

Meet this month's co-hosts and follow us on Twitter!

Baker Street | Anuradha : @bakerstreet29

Bloc De Recetas | Salomé : @blocderecetas

Bon à croquer | Valerie : @valouth

Cafe Terra Blog | Terra : @cafeterrablog

Cake Duchess | Lora : @cakeduchess

Elephant Eats | Amy 

Food Wanderings | Shulie : @foodwanderings

Hobby and More | Richa : @betit19

Georgie Cakes | Gorgie : @georgiecakes

Mike’s Baking | Mike : @mikesbaking

Mis Pensamientos | Junia : @juniakk

My Twisted Recipes | Dudut : @mytwistedrecipe

No One Like Crumbley Cookies | T.R : @TRCrumbley

Queens Notebook | Elizabeth : @mango_queen

Simply Reem | Reem : @simplyreem

Skip To Malou | Malou : @malou_nievera

Teaspoon Of Spice | Serena : @tspcurry

The Daily Palette | Annapet : @thedailypalette

The Professional Palette | Regan : @profpalate

The Spicy RD | EA : @thespicyrd

Vegan Miam | Rika : @veganmiam