| Level: | Intermediate |
| Total: | 3 hr 5 min |
| Active: | 1 hr |
| Yield: | 24 servings |
Ingredients
- 1 1/2 cups whole milk
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 cup pumpkin puree
- 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon (heaping) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Melted butter, for buttering pans
- 1 stick (1/2 cup) butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 cup finely chopped pecans
- 8 ounces cream cheese, softened
- 1 3/4 cups to 2 cups powdered sugar
- 1/4 cup whole milk, plus more if needed
- 2 tablespoons butter, melted
- Dash of salt
Instructions
- For the dough: In a large saucepan, combine the milk, vegetable oil and granulated 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 it to sit for 5 minutes. Stir in the pumpkin puree until combined.
- Combine 4 cups of the flour with the cinnamon, ginger and nutmeg. 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 the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.
- Preheat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom of the pans.
- Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.
- For the filling: Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture 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, roll the dough toward you into a large log, moving back and forth down the line of dough (in a “typewriter” motion) and always rolling toward you. 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 into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.
- Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
- For the frosting: While the rolls are baking, make the frosting by combining the cream cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat until fluffy, adding more milk if you’d like a thinner frosting.
- Frost the rolls the second they come out of the oven. Sprinkle the extra pecans over the frosting, then allow them to sit for 15 minutes before serving.
- Delicious!
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 333 |
| Total Fat | 18 g |
| Saturated Fat | 6 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 4 g |
| Cholesterol | 28 mg |
| Sodium | 134 mg |
Reviews
Would someone please give me a recommendation on freezing the rolls? Should I freeze them before baking or after? How long would they last in the freezer? Thank you!
Better than cinnamon rolls! My first try I perfected them and my family was in love with these! Thanks Ree!!!
Well, I added all baking powder and soda all in with the spices to the wet. Lets see how it turns out. Rising now.
These rolls turned out so much better than I expected, especially reading some of the reviews. I did add more dashes of each spice throughout the process. I did not mix all of the powdered sugar because it can be too sweet. The dough itself was a bit more wet than I thought while working with it but the amount of flour required worked just right.
I thought it was easy to follow along with but it needed more flour and a bit more spice but overall I thought it was great It I will have to make it again
This recipe turned out well. The dough does need more flour before you turn it on a surface though and I added more spices and salt to it as well. It also needed a little bit more filling. But overall, this recipe is worth a shot given how easy and tasty it is!
I was looking for a pumpkin cinnamon roll recipe to try, when I saw this one I was a bit surprised about adding stuff in after it has raised. But, hey, its the Pioneer Woman, so I trusted her and went with it. Oh my, these were amazing. Yep, the dough is gooey, but trust the recipe. Use extra flour and it works great. I felt like it needed a little more spice to give it a little more oomph. Maybe a tad more salt? These will definitely go on my make again list. Thank you for a great recipe.
This recipe makes a really wet, sticky dough. I ended up adding an extra 1.5 cups of flour (in intervals) to just make it workable. The rolls still came out chewy and bland.
I hated how these turned out. I read all the reviews before making the rolls, and added a bit more spice, and it was still bland. The final result was chewy, and underwhelming. Big waste of my time. Never making again.
The end result was good, but if I make it again, I will add a minimum of 1/2 to 1 cup of additional flour. I frequently make artisan style pizza crusts, so I am used to sticky doughs. I thought the dough was a little loose, and even though I was generous dusting with flour, it was a very difficult roll, so I should have gone with my gut. There is no kneading involved, so I could not get hands on until rolling out the rectangle and then making the roll for cutting at which point it is too late. In the dough I went with the recommended spice amounts. Too much cinnamon in the dough can interfere with the yeast. For the filling I went heavy on the spice and it came out with the proper spice level. Some of the rolls were rather ugly from breaks while rolling, but they looked better after resting a little and then baking. The main change that I made was a splash of vanilla in the dough and frosting. Mark down was for the stickiness which was hard to judge until committed. I made my own pumpkin puree which had the minimum amount of water added but a little looser than canned which is actually a mix of squashes and not 100% pumpkin.