Pumpkin Cinnamon Rolls

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Pumpkin cinnamon rolls. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pumpkin cinnamon rolls is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They're fine and they look fantastic. Pumpkin cinnamon rolls is something which I've loved my whole life.

Many things affect the quality of taste from Pumpkin cinnamon rolls, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pumpkin cinnamon rolls delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must prepare a few ingredients. You can have Pumpkin cinnamon rolls using 25 ingredients and 10 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Pumpkin cinnamon rolls:

1. Dough: 1 1/2 cups whole milk
2. 1/2 cup vegetable oil
3. 1/2 cup granulated sugar
4. 1 package (2 1/4 teaspoons) active dry yeast
5. 1 can pumpkin puree
6. 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling
7. 1/2 teaspoon ground cinnamon
8. 1/4 teaspoon ground ginger
9. 1/4 teaspoon ground nutmeg
10. 1/2 teaspoon (heaping) baking powder
11. 1/2 teaspoon baking soda
12. 1/2 teaspoon salt
13. Melted butter, for buttering pans
14. Filling: 1 stick (1/2 cup) butter, melted
15. 1/2 cup brown sugar
16. 1/2 cup granulated sugar
17. 1/2 teaspoon cinnamon
18. 1/2 teaspoon ground ginger
19. 1/4 teaspoon ground nutmeg
20. 1 cup finely chopped pecans
21. Frosting: 8 ounces cream cheese, softened
22. 1 3/4 cups to 2 cups powdered sugar
23. 1/4 cup whole milk, plus more if needed
24. 2 tablespoons butter, melted
25. Dash salt

Steps to make to make Pumpkin cinnamon rolls

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. Bake until the rolls are nice and golden brown around the edges, 15 to 18 minutes.
9. 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.
10. 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.

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So that's going to wrap this up for this special food Simple Way to Make Speedy Pumpkin cinnamon rolls. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!