With incredible pumpkin taste and luscious cream cheese icing, Ree's rolls are the embodiment of a relaxing fall reward.
#ReeDrummond #FoodNetwork
Get the recipe ▶
Subscribe to Food Network ▶

Take one sassy previous city lady, her hunky rancher hubby, a band of lovable kids, an extended household, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Leader Woman. The Leader Woman is an open invite into Ree Drummond's life: The award-winning blog writer and very popular cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together dinners to classy celebrations. The series, set against the incredible story of life in the house on the variety, is the next finest thing to actually sitting on a stool in Ree's kitchen area.

Invite to Food Network, where learning to prepare is as basic as clicking play! Get your apron and get ready to get cookin' with some of the very best chefs around the world. We'll provide you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to ensure every meal is a 10/10!

Pumpkin Cinnamon Rolls
Dish thanks to Ree Drummond
Overall: 3 hr 5 min
Active: 1 hr
Yield: 24 servings
Level: Intermediate

Ingredients:

Dough:
1 1/2 cups entire milk
1/2 cup vegetable oil
1/2 cup granulated sugar
1 plan (2 1/4 teaspoons) active dry yeast
1 cup pumpkin puree
4 1/2 cups versatile flour, plus more for
flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans

Filling:
1 stick (1/2 cup) butter, melted
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup carefully chopped pecans

Frosting:
8 ounces cream cheese, softened
1 3/4 cups to 2 cups powdered sugar
1/4 cup whole milk, plus more if required
2 tablespoons butter, melted
Dash of salt

Directions:

For the dough: In a big saucepan, combine the milk, grease and granulated sugar. Heat till hot however not boiling, then get rid of the pan from the range and enable 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 up until combined.

Integrate 4 cups of the flour with the cinnamon, ginger and nutmeg. Spray it into the
saucepan and stir till it just comes together. Cover the pan with a dish towel and
embeded in a warm, draft-free location for 1 hour.

After 1 hour, the mix must be extremely puffy and a minimum of doubled in size. Stir in the
baking powder, baking soda, salt and remaining 1/2 cup flour till totally combined.
Pre-heat the oven to 375 degrees F. Drizzle butter into 3 pie pans (or a bigger baking
dish) and smear everything over the bottom of the pans.

Turn out the dough onto a floured surface and press it into a rectangle-shaped shape. If it is
excessively sticky, sprinkle generously with flour until much easier to manage. Flour a rolling pin and
roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Sprinkle the melted butter over the dough and smear everything over the surface area
with your fingers. Mix together the brown sugar, granulated sugar, cinnamon, ginger and
nutmeg in a medium bowl. Sprinkle this mix all over the surface of the dough, covering
all the melted butter. Sprinkle with 1/2 cup to 3/4 cup sliced pecans.

Starting at the top, roll the dough towards you into a large log, returning and forth
down the line of dough (in a "typewriter" movement) and constantly rolling towards you. Roll it
securely as you go so the rolls with be great and cool.

When it's all rolled, pinch the joint closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and put the slices in the buttered pan( s). Allow to increase for 20 minutes.

Bake up until the rolls are good and golden brown around the edges, 15 to 18 minutes.

For the frosting: While the rolls are baking, make the frosting by integrating the cream
cheese, powdered sugar, milk, butter and salt in the bowl of an electric mixer. Beat till
fluffy, including more milk if you 'd like a thinner frosting.

Frost the rolls the second they come out of the oven. Sprinkle the additional pecans over
the frosting, then enable them to sit for 15 minutes before serving.

Register for our channel to fill on the current must-eat dishes, dazzling kitchen area hacks and content from your preferred Food Network reveals.
▶ SUBSCRIBE:
▶ WEBSITE:
▶ STREAM ON HBO MAX:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TIKTOK:

Activate Your Brain Song Now — And Give Your Mind The Care It Deserves