Ree Drummond’s Gooey Pumpkin Cinnamon Rolls

By Food Network · 150 min

Ingredients

Instructions

1. In a large saucepan, warm the milk, vegetable oil and granulated sugar until hot but not boiling. Take it off the heat and let it cool until just warm to the touch.
2. Sprinkle the yeast over the liquid, wait 5 minutes, then stir in the pumpkin puree.
3. Mix 4 cups of the flour with the cinnamon, ginger and nutmeg, stir it into the saucepan until it just comes together, cover with a dish towel and leave in a warm, draft-free spot for 1 hour.
4. When the dough is very puffy and at least doubled, stir in the baking powder, baking soda, salt and the remaining 1/2 cup flour until fully combined.
5. Preheat the oven to 375°F. Drizzle melted butter into 3 pie pans (or a larger baking dish) and spread it over the bottom.
6. On a floured surface, press the dough into a rectangle, adding flour if it is very sticky. Roll it into a large rectangle about 18 by 24 inches.
7. Brush the dough with the melted butter and spread it with your fingers. Mix the brown sugar, granulated sugar, cinnamon, ginger and nutmeg, then sprinkle it over the dough. Scatter 1/2 to 3/4 cup chopped pecans on top.
8. Starting from the top edge, roll the dough toward you into a tight log, moving side to side as you go. Pinch the seam shut and turn the log seam-side down.
9. Cut into 1/2- to 3/4-inch slices, place them in the buttered pan(s) and let rise for 20 minutes.
10. Bake 15 to 18 minutes, until golden brown around the edges.
11. For the frosting, beat the cream cheese, powdered sugar, milk, butter and salt in a mixer until fluffy, adding more milk for a thinner frosting. Spread it over the rolls as soon as they leave the oven, sprinkle with the extra pecans and let stand 15 minutes before serving.

Summarized from Food Network's video. Watch it for the details.

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GingerMilkBrown sugarCream cheesePumpkinPecan