October 29, 2014

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Ree’s Pumpkin Cinnamon Rolls

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As many of you know I am a huge fan of the cooking show hosts on the Food Network channel. I actually happened to run into Giada de Laurentiis at her new restaurant Giada in Vegas last weekend- but I will share that with you guys on another post! My perfect Sunday would be cooking a big pot roast and watching Food Network in an oversized comfy sweater, (this is actually how I spend most of my Sundays) but to name of few favorites among Giada, I would also have to throw in Ree Drummond and Ina Garten. These three people give me so much inspiration for all of my recipes!

Anyways, last Sunday I was watching Ree make some delicious baked goods, as always, and I came across her Pumpkin Cinnamon Rolls. I mean, how good does that sound! Cinnamon rolls are already a huge weakness of mine and you combine that with pumpkin… I was drooling the whole episode! I was going to wait to make these treats to give as gifts to people on Halloween, BUT Friday couldn’t come fast enough! Soooo if I haven’t sold these melt in your mouth, pumpkin treats to you yet- I suggest you try them yourselves! They are not too complicated to make either! I think most people are scared of making their own dough, but this one was super simple and was completed (with the rest time and all) in under an hour and a half! Pretty fast if I do say so myself… and SO worth it! This is not a recipe I would make all the time but for special occasions like Halloween, I’ll dive right in!

For the 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
1 stick 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
8 oz. 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


Preheat the oven to 375 degrees.

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.
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.
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 greased pan(s). Allow them to rise for 20 minutes, then bake for 15-18 minutes or until nice and golden brown around the edges.
For 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.
When the rolls come out of the oven, frost the immediately then let cool for 10 to 15 minutes before serving. This allows the frosting to get inside all the crevices and cracks between the rolls! Serve warm and enjoy!

Recipe by Ree Drummond, Photos by Rachel Hutchinson (Food Life Love)


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