"Life is either a daring adventure or nothing..." -Helen Keller
The first weekend Austin came to my house in Tennessee has been deemed "The Weekend of the Pumpkin." We went pumpkin picking, did some pumpkin carving, and made a pumpkin feast! We made pumpkin-y fruit salad, pumpkin seed- crusted chicken, salad with pumpkin salad dressing, pumpkin soup, and pumpkin ice cream. Pumpkins have earned a warm place in my heart.

We had some extra pumpkin in the fridge, so I decided to give this pumpkin cinnamon nut roll recipe a try.

1 1/2 cup whole wheat flour
1 cup all purpose flour
1 small packet rapid rise dry yeast
3 T. sugar
1 teaspoon cinnamon
3/4 cup canned or mashed pumpkin
1/3 to 1/2 cup water

1 cup chopped walnuts*
1/4 cup sugar
2 teaspoons cinnamon
a bit of oil and water for moistening the filling

*If you're shopping at our local market, you'll find these labeled as "Malnut Meats." Don't be fooled! They're the real thing.
First I combined the dry ingredients then mixed the wet ingredients into it to form a dough. Then I kneaded it for 12-15 minutes until it seemed less gooey.

After that I let it sit in a covered bowl for about 15 to 20 minutes. The original recipe advised spreading the dough over an area, sprinkling the filling on, then rolling it as a whole and cutting it, but my dough was still a little messy, and my countertops are not ideal for rolling. So I opted to tear off small portions of the dough, stretch them into 8 inch strips, sprinkle some of the filling on them, and roll them individually. This was fast, easy, and pretty fun in my opinion.
I 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.

These were a great breakfast treat (and there have already been requests for seconds!)

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