I finally did it! I took the time to properly measure the ingredients and wrote it out for you all! We love cinnamon rolls! One of my earliest memories is my mom baking cinnamon rolls, she learned to make them as a kid in Sweden. She would add raisins and sometimes walnuts in the filling. The thing is as I mentioned in a another post is that they would become dry quickly…it took some experimenting till I found the secret to making them soft! 

The secret is yogurt! Years ago I used to use instant vanilla pudding, but as I start using less packaged foods, and using homemade I switched to yogurt and it works just as great!  These ones are really nice and moist from the added pumpkin as well.

Recently posted at a link up party at chocolatechocolateandmore for Thursday’s Treasures, thank Joan for hosting:)

What you will need:

• 1/2 cup warm milk
• 1/2 cup warm water
• 2 and 1/4 tsp yeast
• 1 tsp sugar
• 1/4 cup unsalted butter melted
• 1  egg
• 3/4 cup pumpkin puree
• 1/2 cup plain yogurt
• 6 cups flour
• 1/2 cup sugar

In a bowl add the warm milk, warm water, sugar and yeast till becomes foamy.

To that add the melted butter, sugar and egg, yogurt and pumpkin puree, then add the flour slowly start to knead in mixer with dough attachment or by hand, the longer and better you knead the softer the dough,knead and roll till dough becomes smooth and elastic.

Grease bowl and let rest covered with cling wrap and a tea towel, till double in size. To help speed that up, I fill a large pot with hot water and place the bowl inside, keeps the bowl nice a warm and helps it rise quicker. Punch air out.

When ready flour the surface well and  roll out, spread softened butter and evenly spread the cinnamon sugar mixture, roll tightly and cut with pastry cutter or knife into 1 inch slices, place in parchment lined baking sheet and let rise again, bake at 350 for 25- 30 minutes till golden. Ice rolls while still warm.

If you like you can roll both sides facing each other to make a heart shape, that way you can pull them apart and share them with the one you love:)

When dough forms a ‘tornado’ and is no longer sticking to sides of bowl its ready.
Grease bowl and let rest till dough is doubled

Flour surface well, and roll

Spread softened butter and spread the brown sugar cinnamon mixture evenly. Tightly roll to make large rolls or roll each ends toward each other, to make a ‘heart’

Place a piece of parchment paper on a baking sheet, add rolled up cinnamon rolls, and allow to double before baking

Doubled in size and ready to bake, you can slice them in the middle to make individual rolls, or pull aparts, which ever you prefer:)

Spread icing as soon as you take them out of the oven, for a nice glaze look and texture:)