Name: Pumpkin Cinnamon Rolls
Cuisine: International
Ingredients: Dough; 1-1/2 cup Whole Milk; 1/2 cups Vegetable Oil; 1/2 cups Sugar; 1 package (2 1/4 Teaspoons) Active Dry Yeast; 1 cup Pumpkin Puree; 4 cups All-purpose Flour; 1/2 teaspoons Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Ginger; 1/2 cups (additional) All-purpose Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons (heaping) Baking Powder; 1/2 teaspoons Salt; Filling; 1 stick 1/2 Cup Butter, Melted; 1/2 cups Sugar; 1/2 cups Brown Sugar; 1/2 teaspoons Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Ginger; 1 cup Finely Chopped Pecans; FROSTING; 8 ounces, weight Cream Cheese, Softened; 1/2 pounds Powdered Sugar; 1/4 cups Whole Milk; 2 Tablespoons Butter, Melted; Dash Of Salt; Extra Flour, For Rolling; Extra Milk, For Thinning

Ingredients

Dough

1-1/2 cup Whole Milk

1/2 cups Vegetable Oil

1/2 cups Sugar

1 package (2 1/4 Teaspoons) Active Dry Yeast

1 cup Pumpkin Puree

4 cups All-purpose Flour

1/2 teaspoons Ground Cinnamon

1/4 teaspoons Ground Nutmeg

1/4 teaspoons Ground Ginger

Method

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1.
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

Pumpkin Cinnamon Rolls

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