Ingredients

The following ingredients have 12 Servings
  • 1 pkt yeast (or 2¼ teaspoons,- dissolved in ½ cup room temperature water)
  • 1 cup hot water
  • ½ cup granulated sugar
  • 3 tbsp shortening ((Crisco))
  • 3 tsp salt
  • 4½ cups all-purpose flour
  • 1 egg (beaten)
  • ¼ cup softened butter
  • 15 ounces pumpkin pie filling (not puree- you want the sweetness)
  • ½ cup light brown sugar
  • ¼ cup cinnamon/sugar mix
  • 1 cup confectioners sugar
  • 2-3 tbsp milk

Instruction

  • Add yeast to ½ cup of room temperature water. (approx 115 degrees) Stir with a spoon and set aside while you prep the other ingredients.
  • In the bowl of a stand mixer, add water, sugar, shortening and salt & beat for 30 seconds. Allow to cool to room temperature.
  • Add in 2 cups of the flour & mix until smooth.
  • Mix in yeast mixture until well combined.
  • Mix in the beaten eggs.
  • Gradually stir in the remaining flour & mix with the dough hook -about 2 minutes.
  • Remove dough from the bowl & place on a lightly floured surface.
  • Coat hands in flour & knead by hand, adding a little flour if the dough is still too sticky. Knead until dough feels smooth.
  • Put the dough in a greased bowl & cover with a towel. Let dough rise for 30 minutes or until it doubles in size.
  • Remove dough from the bowl & place it on a lightly floured surface again. Roll the dough into a rectangle.
  • Spread the butter all over the dough, then spread the pumpkin pie filling over the butter. Then sprinkle the brown sugar & cinnamon/sugar mixture on top.
  • Gently roll up the dough into one long roll. Cut the roll into 12 even slices using a dough cutter or sharp knife.
  • Place rolls into a greased 9X13 baking pan. Set the pan in a warm spot & cover with a towel. Let rolls rise until double in size, about an hour.
  • Bake rolls at 425 degrees F for 10 minutes.
  • Reduce temperature to 350 degrees F and bake for an additional 7-10 minutes or until golden brown.
  • Remove the pan from the oven and let it cool on a wire rack.