Recipes and photos courtesy of Ree Drummond, www.thepioneerwoman.com
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.
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• 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 sl