1/2 cup brown sugar or raw sugar with 1 tablespoon molasses
splash (1/4 teaspoon) vanilla
Heat pumpkin, milk, agave, 2 tablespoons butter, and salt.
Do not boil. If you have a thermometer, heat to about 125.
Mix in the egg and immediately add to flour and yeast mixture.
Mix approximately 4 minutes, adding more flour as it mixes until the dough is thick enough to work with.
I used about 3 cups all together.
Roll dough into a rectangle, approximately 1/4 inch thick.
Melt remaining 4 tablespoons of butter and spread over dough.
Mix together 1 cup raw sugar, 1 1/2 teaspoon cinnamon, and 1/4 cup molasses (black strap is my thing).
Sprinkle sugar mixture over butter.
Roll into cinnamon roll shape, starting from one long side so you have a long thin cylinder.
Slice rolls into 1 inch rounds and place into buttered baking dish with sides.
Cover with towel/paper towels and set in warm place. I like to set mine on the back of the stove and preheat the oven while they rise.
Let them rise until almost double. Preheat oven to 350.
When the rolls are doubled in size, put them in the oven for approximately 20 minutes or until brown and done.
While the rolls are baking, melt 2 tablespoons butter, 1/2 cup brown sugar or raw sugar with a tablespoon molasses, and a splash of vanilla (1/4 teaspoon for you measurers). Stir all ingredients over low heat until thick.
When the rolls are finished, place on a serving dish and pour the glaze over it.
Serve and be prepared to be WOW’ed.
I know there seem to be quite a few steps to the recipe but they are not that difficult if you work on several at a time.
Heat the pumpkin and milk mixture while you measure out the flour and yeast.