- bakerella.com - http://www.bakerella.com -
Pumpkin Pecan Cinnamon Rolls
Posted By Bakerella On October 21, 2013 @ 12:40 am In Desserts | 57 Comments
Fall is in the air and that means cinnamon rolls are in my mouth. But not just regular cinnamon rolls, but these pumpkin pecan cinnamon rolls frosted two ways. Half with maple and the other half with good ‘ole cream cheese frosting… because I’m really indecisive.
Or maybe because I’m just really smart.
Who’s ready to whip up some pumpkin yumminess?
You’re gonna need some yeast … and then you’re gonna want to keep some extra packets on hand so you can make cinnamon rolls to your heart’s desire.
I’ve made 5 batches this fall already. Hmmm. Maybe I shouldn’t keep packets so handy. My hips might thank me.
The steps are pretty simple to get this party started. Sift your dry ingredients. Add yeast to melted butter and milk. Add to sifted ingredients. Mix in egg and pumpkin.
Shape into a dough ball and place in a coated bowl to rise in a warm place until it doubles in size.
I found using my oven with the lights on inside keeps it warm enough. I’ve also turned the temperature to the lowest setting for a few minutes and then turned the heat off so I could place the bowl inside. Leaving the oven door open will keep it from getting too hot.
Ahhhh… the good stuff. The filling.
Brown sugar, granulated sugar, butter and cinnamon.
And what about the pecans. Let’s roast them. Yes, lets.
Pecans… coated with a little melted butter and toasted in the oven. They’ll totally make you glad you toasted them.
Chop them finely and the dough will be easier to roll.
Oh look. Doubled in size dough. It’s like magic… or sweet science.
When it doubles in size, punch it down and turn it out onto a floured work surface so you can roll it out.
Layer on the goodness. My favorite part.
Butter. Cinnamon. Sugar. Pecans. Perfect.
And then roll it up and cut into equal sections.
Here we go now.
Let the swirls of cut dough rise again before baking.
See how they are touching each other now. Nice.
Then bake away. You may notice I did half with pecans and half without. You know, I couldn’t commit to one way or the other.
Cover them with Brown Butter Maple Icing…
Or Cream Cheese Icing if you’re indecisive like me and then…
ENJOY them warm!
Article printed from bakerella.com: http://www.bakerella.com
URL to article: http://www.bakerella.com/pumpkin-pecan-cinnamon-rolls/
URLs in this post: Image: http://www.flickr.com/photos/bakerella/10396097996/ Image: http://www.flickr.com/photos/bakerella/10396241583/ Image: http://www.flickr.com/photos/bakerella/10396071325/ Image: http://www.flickr.com/photos/bakerella/10396241383/ Image: http://www.flickr.com/photos/bakerella/10396070685/ Image: http://www.flickr.com/photos/bakerella/10396067204/ Image: http://www.flickr.com/photos/bakerella/10396071265/ Image: http://www.flickr.com/photos/bakerella/10396098566/ Image: http://www.flickr.com/photos/bakerella/10396066904/ Image: http://www.flickr.com/photos/bakerella/10396240733/ Image: http://www.flickr.com/photos/bakerella/10396098446/ Image: http://www.flickr.com/photos/bakerella/10396098306/ Image: http://www.flickr.com/photos/bakerella/10396241033/ Print recipe: # Image: http://www.flickr.com/photos/bakerella/10396098096/ Image: http://www.flickr.com/photos/bakerella/10396240813/
Copyright © 2009 bakerella.com. All rights reserved.