The base for this recipe comes from King Arthur Flour. I added pumpkin and milk in place of some of the liquid.
1 cup warm milk
1 cup of canned or pureed pumpkin
2 tbls. sugar
1 tbs. dry yeast
2 tbl. butter, softened (or oil)
2 cups whole wheat flour
1 tbl. salt
3 cups of all purpose flour
Blend eggs, pumpkin and warm milk so that total mixture equals 2 cups. Add more milk of more liquid is needed. Add the sugar, yeast and oil. When active, add the whole wheat flour and salt. Then stir in the all purpose flour until the mix pulls away from sides of the bowl.
Sprinkle more flour on a clean surface and knead for a few minutes. Let the dough rest while you grease a bowl. Continue kneading until the dough is no longer sticky. Put the dough in the greased bowl and cover letting it rise until a finger poked in to the center bounces back.
1 stick butter (at room temperature)
1 cup brown sugar
1 tsp. cinnamon
Roll it out…
Roll the dough out into a large rectangle. Spread the butter all around leaving 1 inch around the edges. Sprinkle the cinnamon and sugar. Roll the dough up into a long roll starting with the long edge. Butter and sugar your baking pan or cast iron skillett and cut into 1 inch slices. Place them in the prepared cake pan with a little space between them so that there is room to expand. Cover and let them rise for 1 hour.
Place the pan in a cold oven and turn the temperature to 400 degrees for 15 minutes so that the rolls can finish their final rise. Then turn the temp down to 350 degrees for a bout 20 minutes. Check at this point and if the sugar seems to be getting too brown reduce the temperature to 325 and cook for 10 minutes more.
Loosen the buns while hot and cover the pan with an updside down large plate. Invert the plate and baking pan to flip the buns out.
Enjoy your Thanksgiving Morning!