Pumpkin Cinnamon Rolls

Make Your Dough

• Combine 1 1/2 cups whole milk, 1/2 vegetable oil and 1/2 cups sugar in a large saucepan. Stir and heat until really hot but NOT boiling. Remove pan from your stove and allow it to cool until the mixture is warm when you touch it but not too hot. Sprinkle the yeast over the surface of the liquid and let it sit (don't stir!) and let it sit for 5 minutes. Then, stir in the pumpkin puree and stir until combined.

• In a large bowl, combine 4 cups flour with 1/2 teaspoon cinnamon, 1/4 tsp nutmeg and 1/4 tsp ginger. Sprinkle it onto the saucepan and stir just until it is incorporated. Cover the pan with a dish towel and set in a draft free, warm place for an hour. After one hour, the dough should be doubled in size and quite puffy. Stir in the remaining 1/2 cup of flour, the baking soda, baking powder and salt until completely combined.

Assembling the Pumpkin Cinnamon Rolls

• Heat oven to 375 degrees. Scatter melted butter into 3 pie pans or one large rectangular baking dish. Grease the pans, coating the bottoms and sides well, with the butter. Scatter flour on a clean work surface. Put the dough onto the floured surface and work it with your hands to form a rectangle. You may need additional flour if the dough is really sticky. Coat a rolling pin with flour, and roll out the rectangle to 10 inches by 30 inches. Drizzle the melted 1 stick of butter over the dough and rub it over the entire surface of the rectangular dough. Mix together 1/2 cup of sugar, 1/2 cup brown sugar, cinnamon, nutmeg and ginger. Sprinkle over the top of the buttered dough, making sure the mixture is evenly distributed and covers the dough end to end. Starting at the top of the long end of the dough, roll the dough toward you so it forms a log. Roll it tightly so your rolls will form well. Pinch the seam on the log and roll it so it is face down. Slice the log into 1/2 to 2/4 inch slices and place them in the buttered pans. Let them rest on the counter in the pans 20 minutes and then back 15-18 minutes until brown around the edges.

Make Your Frosting

• Once the rolls are in the oven, combine frosting ingredients in a large bowl & beat with an electric mixer. Beat until smooth and fluffy. You may wish to add more milk if you like a thinner frosting. Add maple flavoring and beat until combined.

Final Step

• Pull the Pumpkin Cinnamon Rolls out of the oven and drizzle frosting over the top. Sprinkle pecans on top, if you want pecans. Let the finished rolls rest for 15 minutes, then serve!