Last weekend I went for a long run up in a beautiful canyon here in Utah.  Although it is still August I was amazed at all the fall colors I saw up there.  Those fall colors, and the long run made me crave something sweet.  I decided to take my mom's famous roll recipe and make it with a twist.  Did you know that you can replace butter in baking with pumpkin puree?  If a recipe calls for 1 cup of butter simply change that to 1/3 cup pumpkin puree and 2/3 cup butter instead.  Those ratios work for any baking recipe. 

Here is my mom's AMAZING roll recipe that I have adapted with a little fall deliciousness.

In a small bowl:

2 C warm water

2 T yeast

2 T sugar

In a Bread Mixer:

3 eggs

2/3 C butter

1/3 C pumpkin puree

1 C sugar

1 1/2 t salt

Add ingredients from the small bowl.

7-8 C flour

Make before bed and let rise on the counter over night in a large bowl.  Make sure to cover.  In the morning punch down and roll flat.  

Melt 1/2 a stick of butter and brush onto the rolled out dough.  Sprinkle with sugar, cinnamon and a tiny bit of nutmeg.

Roll up the dough into a tube/log and cut into small rolls.  Place each roll onto a greased cookie sheet, or even casserole dish.

Don't get what I just said?!  Here is a clip that might help....

Cover and let rise until doubled.

Bake @ 350 for about 10-12 min or until golden brown.

Let cool and make this AMAZING cream cheese frosting I found HERE.