Adding pecans so cinnamon rolls is literally the best thing ever. The taste and crunch they add complements the soft pillowy dough. HOWEVER cutting the rolls when you add anything hard is a bit more difficult. I made sure to turn my “log” after each cut so it wouldn’t flatten too much. I also highly recommend using the sharpest knife possible serrated if you have it. Don’t worry if they don’t look perfect though. The rolls will puff up when you rest them and bake them, and they’ll be slathered in frosting. 🙂
Amazing pumpkin cinnamon rolls with a healthy sprinkle of toasted pecans slathered in a cream cheese frosting.
- 6 tablespoons unsalted butter to be divided
- 1/2 cup whole milk warmed (but not over 116 degrees)
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour plus extra for rolling out
- 1/4 cup light or dark brown sugar
- 1 teaspoon table salt
- 1 teaspoon ground cinnamon
- ½ teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- ¾ cup pumpkin puree
- 1 large egg
- Oil for coating rising bowl
- 3/4 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 1/8 teaspoon table salt
- ½ teaspoon allspice
- 3 teaspoons ground cinnamon
- 1 cup chopped toasted pecans
- 4 ounces cream cheese softened
- 2 tablespoons milk or buttermilk
- 2 cups powdered sugar sifted
- Few drops vanilla extract
- Brown butter by melting in a saucepan. Once melted, keep cooking on medium heat until golden brown. Set aside.
- Add warm milk and yeast to a bowl. Set aside. It should be foamy.
- Combine flour, sugars, salt and spices. Stir in ¼ cup browned butter. Add in yeast mixture, pumpkin and egg. Mix until incorporated. Attach a dough hook and mix for 5 minutes at low speed.
- Add mixture to a greased bowl. Cover with plastic wrap. Place in a draft free place (I use an unheated oven) and let rise for about an hour or until the dough has doubled.
- Mix together sugars, salt and spices for the filling. Set aside.
- Line a 9-inch cake pan with parchment paper and butter.
On a well floured work space and roll out dough.
- Brush on butter. Sprinkle filling over dough, then pecans.
Roll into a log.
Cut off 2-inch rolls and place in a baking pan.
Cover with plastic. Let the dough rise for about 45 minutes.
- Heat oven to 350 degrees.
- Bake buns for 25 minutes or until golden. Let cool on wire racks. Drizzle on glaze.
- Beat cream cheese until fluffy. Combine powdered sugar and vanilla. Add milk until desired glaze consistency.
Adapted from Smitten Kitchen -- https://smittenkitchen.com/2012/10/pumpkin-cinnamon-rolls/
Make sure your yeast is still good. It should start bubbling a few minutes after being added to the warm milk. And while we’re talking about the milk, make sure it’s warm but not scalding. It should be between 105F and 110F. I like to warm the bowl I’m transferring them to with hot water to keep things nice and warm for them as the mixing continues.
Adding pecans so cinnamon rolls is literally the best thing ever. The taste and crunch they add complements the soft pillowy dough. HOWEVER cutting the rolls when you add anything hard is a bit more difficult. I made sure to turn my “log” after each cut so it wouldn’t flatten too much. I also highly recommend using the sharpest knife possible serrated if you have it. Don’t worry if they don’t look perfect though. The rolls will puff up when you rest them and bake them, and they’ll be slathered in frosting. 🙂
Pumpkin Pecan Cinnamon Rolls
Pumpkin Pecan Cinnamon Rolls
Oh so satisfying pumpkin cinnamon rolls filled with toasted pecans for crunch and topped with a decadent cream cheese frosting. These are perfect for breakfast on a crisp…
This looks delicious!
Total breakfast inspo! Yummmm
Love this recipe. Can’t wait to try out.
Can I make this the night before and cook it in the morning or will the dough become tough?
Gina,
You can make the dough the night before! Just make sure to wrap it in plastic and refrigerate!
John