pumpkin cinnamon rolls--OH MY!

YAY!!  Thanksgiving Breakfast (on the left) is in the freezer!  I'll just need to thaw, bake and frost!

On the right, are the rolls I baked right away!  I HAD TO TRY THEM!!  They are AMAZING!!  They have the perfect amount of pumpkin and spices, and the cream cheese frosting makes them all gooey, and messy, and delicious!!

Thank you Ree Drummond (The Pioneer Woman) this one is a keeper!  Here is her recipe!  I followed it exactly!

Only one tip...make sure when you roll out the dough that the entire surface is floured--mine stuck to the counter in some areas because I didn't use enough flour.

PUMPKIN CINNAMON ROLLS 
WITH CREAM CHEESE FROSTING

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

Preparation Instructions:

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.