Loving fall’s pumpkin theme? Sweeten the deal with these Pumpkin Cinnamon Rolls, prepared for Cary Magazine by Chef Jeffrey Bane of The Chef’s Academy in Morrisville.

So yummy, we swooned!

Rolls
3 ounces milk
2 tablespoons butter
6 ounces canned pumpkin
2 tablespoons granulated sugar
1/2 teaspoon salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour
1 cup bread flour

Filling
5 ounces brown sugar
2 teaspoons ground cinnamon
3 tablespoons melted butter with 1/2 teaspoon  vanilla or almond extract added

Egg wash  
1 whole egg
2 tablespoons water

Frosting
4 ounces water
2 ounces butter
2 ounces shortening
2 ounces corn syrup
1/2 teaspoon salt
2 pounds powdered sugar, sifted
1 teaspoon almond or vanilla extract

Warm milk and butter just until warm and butter is melted. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast.

In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Switch to a dough hook and beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly; dough will be very soft.

Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled. Preheat oven to 350 degrees F. Punch dough down onto floured surface, roll and stretch dough into a rectangle.

In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture.

Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into 12 1-inch slices.

Place rolls cut side up in greased 9-inch square baking pan. Cover and let rise to proof 20 minutes.

Crack egg into small bowl; whisk until well blended. Add water and whisk well. Brush on unbaked rolls.

Bake rolls about 20 minutes, or until golden. Meanwhile, prepare frosting.

Heat water, butter, shortening, salt and syrup in a pan almost to a boil. Place sifted sugar in the bowl of a mixer with a paddle attachment. Add the hot mixture while the paddle is moving on a low speed. Blend until smooth. Add almond extract. Adjust consistency with small amounts of water or extra powdered sugar. Keep warm on a double boiler until ready to drizzle over the pumpkin cinnamon rolls.

Makes 1 dozen rolls.