Even though I’m still living in the weather of summer, it’s not going to stop me from embracing pumpkin. Because pumpkin is like the star quarterback of Fall, and everyone seems to forget him once mint-flavored Winter shows up. At least, that what I see… there will be tons of pumpkin recipes all over the internet, then *poof* just like that- we’ve moved on to peppermint mocha and prime rib. I suppose I could go way off the norm and post a pumpkin pie on July fourth…. but, somehow pumpkin is more appealing in the Fall. Maybe it’s because it’s color coordinated with the season? I think we tend to color coordinate our seasons and foods… think about it: Summer= berries, watermelon, tomatoes, blueberries. There’s always a patriotic colored dessert using berries and whipped cream. Springtime= Eggs, brunches, pastel colored cookies, delicate teas, you know, girly stuff moms love. Winter: Fluffy white marshmallows floating in a mug of cozy hot cocoa, fresh coconut cakes, festive cookies adorned with silver dragees and rich breads studded with brightly colored candied fruits.

But… there’s something to be said for Fall…

The brightly painted landscapes that are ablaze with the color of changing trees, the ember like glow of a harvest of orange pumpkins at the produce market, sage scented stuffing wafting in the air, hearty soups and crock pot meals that welcome you home.. fresh apples and apple cider, the anticipation of a change of season, and the subtle hint of holidays and a new year to come.

I love Fall. It’s not hectic like other seasons. It’s serene and quiet and peaceful. It’s like mother nature singing you a lullaby.

So, are you ready to fill your home with the aroma of spices and pumpkin? Of course you are….

I used my bread machine for the dough portion of this recipe… I hardly ever use the baking feature of my machine…. I’m thinking of just re- naming it my “dough machine.” But, not to worry- you can make this using a stand mixer or by hand as well.

I knew this was going to be a good recipe when I tasted the raw dough. If it’s good raw, it’s going to be good baked.

The easiest way to make lots of dough balls is to separate the dough into four portions and roll each portion into a rope (12-14″) and then slice the rope into equal portions. The ball size depends on if you want one-bite portions or two bite portions.

Dip each ball in melted butter and then in cinnamon-sugar and place them in a greased loaf pan.

Allow your dough balls to rise in a warm, moist place. (The microwave is perfect just after you heat up some water in it)

I decided mine needed some icing, so I drizzled some confectioners sugar icing on top. Because gooey icing makes everything better. But, you already knew that, right?

pumpkin spice pull apart rolls

Ingredients

2 tablespoons water
2 eggs
1/4 cup vegetable oil
1 cup mashed pumpkin
5 teaspoons pumpkin pie spice
1 1/2 teaspoons salt
3/4 cup brown sugar
4 cups flour
1 tablespoon yeast
For dough ball coating:
2 tablespoons cinnamon
2 tablespoons sugar
1/3 cup melted butter

Instructions

If using a bread machine, place all ingredients in machine according to manufacture's directions. Using dough cycle. Continue to step 6.
By hand:
Place the water and yeast in a bowl, set for five minutes.
Add the eggs, pumpkin and mix well.
Add the flour, salt, sugar and spice.
Mix well until an elastic dough is formed.
Cover and rise in a warm place until doubled in size. (appx 30-45min)
Punch down and allow to rest 15 minutes.
Divide dough into four portions and roll each portion to a log appx 12"-14" long.
Divide each log into equal portions to create balls.
Dip each ball in the melted butter, then roll in the cinnamon sugar mixture.
Arrange in a greased loaf pan (s)
Allow to rise in a warm place for 30-45 minutes.
Bake in a preheated 350 oven for 25-35 minutes.
Glaze with a mixture of 2 tablespoons milk to one cup of confectioners' sugar.