What a project! I have been slowly coming into wanting to bake bread and make doughs but they do require patience and time. This was Josh’s birthday dessert and I wanted to go all out for him. I figured with it being fall it would be nice to make something with pumpkin. So pumpkin cinnamon rolls were it. I did plenty of recipe searching online. I thought about making a yeast free dough and also a pumpkin filling rather than a pumpkin dough, but in the end I went with the pumpkin yeast dough. I baked off a local pie pumpkin to use, no canned stuff for this dessert. I strained it for 6 hours or so before making the dough but less than a teaspoon of water came out. It wasn’t watery but still more wet than a can of pumpkin. This was why I decided to make a pumpkin dough rather than filling. I could always add more flour to make sure it was dry enough (which I did) rather than have a too wet filling to roll in the dough. I didn’t run into any problems with making these but they were time consuming. I prepared the rolls the afternoon/night before so all I had to do was let them sit out of the fridge for an hour before baking for breakfast. This proved to be an excellent idea! Otherwise I would have had to get up at 3am to have them ready by 10am. My dough rose nicely but it’s cold so it took the full 3 hours to double in size. These were a delicious sweet success. The recipe I used is from the kitchn blog and you can click here for the recipe. I liked the no-knead part! My shape was nothing nearly as organized or pretty as the ones on the blog but they tasted amazing none-the-less. Here is the picture slide show from the adventure. By the end my back started to hurt from spending so much time in the kitchen so my pictures were a bit sloppy. What can you do?