Itsy Bitsy Foodies

These pumpkin rolls were the base for my sweet and lightly-spiced {miniature} pumpkin cinnamon rolls.  One batch makes quite a few {24 basic rolls or 12 knots to be exact} so you can even split the dough to make some sweet cinnamon rolls and some dinner rolls.  I experimented with “tying” the dough into knots for a different presentation but you can also form them as a basic dinner roll if you would like.  If you make the knots, I recommend using roughly double the dough for each roll so one full batch of knots would yield about 12 rolls.  I used my spinach roll recipe as my guide, omitting the spinach and using pumpkin puree instead of the milk.  Depending on the thickness of the pumpkin puree you are working with, you may need to use a combination of milk and pumpkin to reach the total amount of desired liquid.  My pumpkin bagels were my reference for the pumpkin and spice ratio.