Just adding to the other comments about how good these rolls are. I overworked the dough because I forgot to add a couple of ingredients and had to go back and knead them in. But the rolls still were tender. I was wondering whether the pumpkin + white whole wheat helped (less gluten forming)? This is a very forgiving recipe in other ways, too: both the proofing and rising were done in the refrigerator. I'd made the dough Saturday night , intending to cook them Sunday evening so we'd have rolls for Monday morning. But when rolling out the dough to make the rolls, there were requests for "hot rolls in the morning, please." So the rolls on the baking pans went back into the refrig a second time and were baked Monday morning (of course, only the cook got up extra early!). Thanks for this inventive recipe that made everyone feel virtuous about eating cinnamon rolls.

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