Lunch: Pumpkin Cinnamon Rolls

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Pumpkin Cinnamon Rolls

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Dough
1-1/2 cup Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 package (2 1/4 Teaspoons) Active Dry Yeast
1 cup Pumpkin Puree
4 cups All-purpose Flour
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1/2 cup (additional) All-purpose Flour
1/2 teaspoon Baking Soda
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon Salt
Filling
1 stick 1/2 Cup Butter, Melted
1/2 cup Sugar
1/2 cup Brown Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1 cup Finely Chopped Pecans

Instructions

In a large saucepan, combine 1 1/2 cups whole milk, 1/2 vegetable oil, and 1/2 cup sugar. Heat until hot but not boiling, then remove the pan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow to sit for 5 minutes. Stir in pumpkin puree until combined.
Combine 4 cups of flour with 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
After 1 hour, the mixture should be very puffy and at least doubled in size. Stir in 1/2 cup flour, baking soda, baking powder, and salt until totally combined.

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