Pumpkin Rolls

One of the things I did over Christmas break was  make my family's favorite pumpkin roll recipe to serve for Christmas dinner. 

I did tweak the recipe slightly to reduce the sugar in the rolls after consulting Chat gpt: 

It's recommendation was to do 2-3T of sugar minimum, so I did 2T. 

The batch makes quite a few and of course I had to step out on an errand right in the middle of the rise/baking. So, I used my front deck as a refrigerator to slow the rise until I could bake them. 

I didn't want the cats to get into them, so I wanted to have all three trays under a tote for protection. But how to stack? One pan came with a lid tall enough the dough wouldn't touch. For the other two pans, I tried these metal condiment cups. 

Not quite tall enough; the rolls were touching the pan above. 

How about glass jars? I found two baby food jars the same height and placed them at opposite corners. 

Not too tippy! 

They all fit perfectly under the tote. 

When I got home, I brought the rolls in, let them warm up some, and baked. They took longer than expected to cook, probably because they were cold from outside. After taking out the first two pans and sampling one that wasn't quite done, I popped them back in the oven to finish cooking. That fixed it! 

Overall, I thought the texture and color turned out fine, but the flavor was lacking. Next time, I'll add more salt and probably do more sugar. Maybe an 1/8th of a cup?