Pumpkin Cinnamon Rolls

I'm dying to try this recipe, but I probably wont get around to trying out until sometime next week. In the meantime I thought I would share it with you all, in case you love Cinnamon Rolls as much as I do!


Pumpkin Cinnamon Rolls

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

      FROSTING

8 ounces, weight Cream Cheese, Softened

1/2 pound Powdered Sugar

1/4 cup Whole Milk

2 Tablespoons Butter, Melted

Dash Of Salt

Extra Flour, For Rolling

Extra Milk, For Thinning

Extra Butter, For The Baking Pans

Directions:

MAKE THE DOUGH
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.

MAKE THE ROLLS
Preheat the oven to 375 degrees. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
Turn out dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour and handle it/flour it until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 10 inches by 30 inches.
Drizzle the melted 1 stick of butter over the dough and smear it all over the surface with your fingers. Mix together 1/2 cup sugar, 1/2 cup brown sugar, and the cinnamon, nutmeg, and ginger. Sprinkle this all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.
Starting at the top, use a "typewriter" motion to roll the dough toward you into a large log. Roll it tightly as you go so the rolls with be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
Slice 1/2 to 3/4 inch slices and place them in the buttered pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.

MAKE THE FROSTING
While the rolls are baking, making the frosting by combining all the frosting ingredients in the bowl of an electric mixer. Beat until fluffy, adding more milk if you'd like a thinner icing. Add maple flavoring if using and beat until combined.

FINISH THE ROLLS
Ice rolls the second they come out of the oven. Sprinkle extra nuts over the frosting, then allow them to sit for 15 minutes before serving.


*Note: This recipe is from The Pioneer Woman, you can see it in it's entirety here. *

When I do get around to making, I wont be adding the pecans. My family (especially the kids) do not like them. And instead of whole milk, I will use 1% or Fat Free.

What new recipe are you dying to try out lately?

~Veronica~