Recipe Station

These cinnamon rolls make enough for twenty-four servings but you can always cut the recipe in half if you don't need quite so many. They take about ninety minutes to prepare and about fifteen to eighteen minutes to bake.

Let's Get Started…

The Ingredients To Gather:

• 1-1/2 cup Whole Milk
• 1/2 cup Vegetable Oil
• 1/2 cup Sugar
• 1 package  Active Dry Yeast
• 1 cup Pumpkin Puree
• 4 cups  Flour
• 1/2 teaspoon  Cinnamon
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Ginger
• 1/2 cup (additional)  Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon  Baking Powder
• 1/2 teaspoon Salt
• 1 stick 1/2 Cup Butter
• 1/2 cup Sugar
• 1/2 cup Brown Sugar
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon  Nutmeg
• 1/2 teaspoon  Ginger
• 1 cup Pecans
• 8 ounces Cream Cheese
• 1/2 pound Powdered Sugar
• 1/4 cup Whole Milk
• 2 Tablespoons Butter

The Step By Step Directions To Follow:

Combine milk,  oil, and 1/2 cup sugar. Heat until hot but not boiling,  remove  pan from the stove, allow it to cool until the mixture is warm to the touch. Sprinkle the yeast over the surface of the liquid,  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  combined.

Preheat oven to 375 degrees. Drizzle butter into 3 pans, 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,  roll the dough into a large rectangle about 10 inches by 30 inches.

Drizzle melted 1 stick of butter over dough,  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  seam closed,  turn the roll over so that the seam is facing down.

Slice 1/2 to 3/4 inch slices,  place in pan. Allow them to rise for 20 minutes,  bake for 15-18 minutes or until nice and golden brown.

Combine 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.

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

Finished!

These pumpkin cinnamon rolls are so delicious, you may like them even more than the traditional ones. Have you tried these cinnamon rolls yet?

Let Us Know What You Think!

Article Source: The Pioneer Woman