It's pumpkin spice season and these pumpkin pecan cinnamon rolls are the perfect Fall pastry. Made with a rich pumpkin flavored dough then filled with a sweet pumpkin spice filling and topped with a cinnamon cream cheese frosting, these are like biting into a crisp Fall morning.
These rolls are fluffy, soft and a perfect taste of Autumn.
Ingredients
You only need 10 ingredients for the pumpkin dough
- Milk
- Butter
- Pumpkin Puree
- Sugar
- Nutmeg
- Cinnamon
- Salt
- Egg
- Instant Yeast
- All-purpose flour
Instructions
- In a microwave safe bowl, warm the milk and butter together for about 30 seconds to 1 minute. You want the mixture lukewarm, not boiling hot. Set aside.
- In your stand mixer's bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, and salt together. Slowly add in the warmed milk/butter, egg, and yeast until combined.
- Using the dough hook on low speed mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add the rest of the flour and beat for 1 more minute.
- Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise for 2 hours or until double in size.
Place dough on a lightly floured work surface and using a lightly floured rolling pin to roll dough into a 10×14 inch rectangle.
- In a small bowl, mix the softened butter, sugar and spices for the filling. Spread the butter mixture evenly on top of the rolled-out dough.
- Roll it up the dough tightly.
Grease a 9x13 baking dish. Using a very sharp knife, cut the rolled dough into 12 even rolls, about 1.5 - 2 inches thick.
- Arrange rolls in the prepared pan.
Cover the rolls tightly and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 350°F
- Bake rolls for about 25 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly.
- Remove the pan from the oven and allow to cool.
In a medium bowl, beat the softened cream cheese until smooth. Add the heavy cream and beat on high until smooth. Add the confectioners’ sugar and cinnamon , continue to beat on medium speed until creamy. Spread on warm pumpkin pecan cinnamon rolls.
Variations
Have a nut allergy? simply omit the pecans for some delicious pumpkin cinnamon rolls.
Aren't a fan of cream cheese frosting? Opt for a simple cinnamon roll glaze by mixing 1 cup of confectioner's sugar, 1 tablespoon of melted butter, ½ teaspoon of vanilla and 2 tablespoon of milk.
Equipment
For this recipe you'll need a stand mixer and a 9x13 baking dish.
Storage
Cover baked rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying.
Top tip
During the second rise, I like to put them in a warm area like next to a window or stove to make sure they fluff up extra big.
If you want extra large cinnamon rolls opt for making 9 rolls instead of 12 and use a 9x9 baking dish or your favorite pie dish.
Check out these other pumpkin recipes
Pumpkin Pecan Cinnamon Rolls
Ingredients
- Dough
- ⅓ cup whole milk
- 2 Tablespoons salted butter melted
- ½ cup canned pumpkin puree
- ¼ cup granulated sugar
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 large egg
- 2 and ¼ teaspoons instant dry yeast
- 2 and ⅔ cups all-purpose flour
- Filling
- 8 Tablespoons unsalted butter softened to room temperature
- ½ cup packed light brown sugar
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- Cream Cheese Frosting
- 8 ounces full-fat cream cheese softened to room temperature
- 2 Tablespoons heavy cream
- ¼ ground cinnamon
- 1 cup confectioners’ sugar sifted
Instructions
- In a microwave safe bowl, warm the milk and butter together for about 30 seconds to 1 minute. You want the mixture lukewarm, not boiling hot. Set aside.
- In your stand mixer's bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, and salt together. Slowly add in the warmed milk/butter, egg, and yeast until combined.
- Using the dough hook on low speed mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add 1 and ⅔ cups more flour and beat for 1 more minute.
- Keep the dough in the mixer and beat on low speed for an additional 3 minutes.
- Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise for 2 hours or until double in size.
- Grease a 9 x 13 pan with butter,
- Place dough on a lightly floured work surface and using a lightly floured rolling pin to roll dough into a 10×14 inch rectangle.
- In a small bowl, mix the softened butter, sugar and spices for the filling. Spread the butter mixture evenly on top of the rolled-out dough.
- Roll it up the dough tightly. Using a very sharp knife, cut the rolled dough into 12 even rolls, about 1.5 - 2 inches thick. Arrange rolls in the prepared pan.
- Cover the rolls tightly and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 350°F
- Bake rolls for about 25 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly.
- Remove the pan from the oven and allow to cool.
- In a medium bowl, beat the softened cream cheese until smooth. Add the heavy cream and beat on high until smooth. Add the confectioners’ sugar and cinnamon , continue to beat on medium speed until creamy. Spread on warm cinnamon rolls.
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