Pumpkin Cinnamon Rolls

So Parker's mom just got into town for a visit and wanted to come over for brunch.  Instead of making the traditional Monkey Bread, that she loves so much, I decided to make these Pumpkin Cinnamon Rolls.  They were simply delicious and super easy to make.  You can make them with or without the frosting, if you are trying to save a little on calories.  The rolls take about 2 hours from start to finish.

Ingredients

Dough: 

• 1 1/2 cups Whole Milk (I used 2%)
• 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 Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Nutmeg
• 1/2 to 1 cup finely chopped Pecans (optional) 

Frosting:  (This is optional too if you aren't a fan of frosting/icing)

• 8 oz. Cream Cheese, softened
• 2 cups Powdered Sugar
• 1/4 cup Milk
• 2 Tablespoons Butter, melted
• dash of salt

Additional: 

Extra Flour, for rolling dough

Extra Butter, for the baking pans

Extra Milk, for thinning frosting

MAKING THE DOUGH

In a large saucepan, combine 1 1/2 cups 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 to cool until mixture is warm to touch (about 100-110 degrees). 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 flour mixture 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 about 1 hour or until mixture if puffy and doubled in size. 

Stir in 1/2 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon (heaping) baking powder and 1/2 teaspoon salt until totally combined. 

MAKING THE ROLLS

Drizzle some melted butter into 3 pie pans (or a larger baking dish) and smear it all over the bottom and sides of pan. 

Turn the 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 or so.  

Drizzle the 1 stick of melted 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 (optional).

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 will 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).  Preheat over to 375 degrees.  Allow the rolls to rise for 20 minutes, then bake for 15-18 minutes or until golden brown around the edges. 

MAKING THE FROSTING

While the rolls are baking, combine all frosting ingredients in a mixing bowl of an electric mixer.  Beat until fluffy, adding more milk if you'd like a thinner icing.  

FINISH THE ROLLS

Ice the rolls the second they come out of the oven.  Sprinkle extra nuts over the frosting (optional) then allow them to sit for 15 minutes before serving. 

Enjoy!!

without frosting