These were so nice on a cool November morning. My family didn't notice the whole wheat flour at all. I used the crystallized ginger for the optional add-in, and made a variation of the filling found here. (I mixed the T of cinnamon with 1 1/2 T softened butter. I added brown sugar, rather than granulated, to this mixture, and then stirred in the remaining pumpkin from my 15 oz. can - about 3/4 c. I just spread this mixture on the dough with a spatula before rolling it up.) Thanks for a yummy breakfast treat!
Oh, man, these are to die for! I made them for breakfast on a family weekend get-together. The dough was easy to work with, so they came together without much fuss, the overnight method worked beautifully, and the flavor was wonderful -- everyone loved them. I think I'll have to make two pans next time.
Nice and moist, added the ginger.