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Pumpkin Pecan Cinnamon Rolls

Pumpkin Pecan Cinnamon Rolls

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.

Dough ingredients

Who’s ready to whip up some pumpkin yumminess?

Active Dry Yeast
Red Star Yeast

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.

Making the dough

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.

Dough rising

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.

Dough simple.

Filling ingredients

Ahhhh… the good stuff. The filling.

Brown sugar, granulated sugar, butter and cinnamon.

And what about the pecans. Let’s roast them. Yes, lets.

Toasted Pecans

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.

Doubled dough

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.

Making Cinnamon Rolls

Layer on the goodness. My favorite part.

Butter. Cinnamon. Sugar. Pecans. Perfect.

And then roll it up and cut into equal sections.

Cinnamon rolls

Here we go now.

Rising Rolls

Let the swirls of cut dough rise again before baking.

See how they are touching each other now. Nice.

Pumpkin pecan cinnamon rolls

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.

Pumpkin Pecan Cinnamon Rolls with Brown Butter Maple Icing
Yield: 15-18 Cinnamon Rolls

Pumpkin Pecan Cinnamon Rolls with Brown Butter Maple Icing

Ingredients

DOUGH

  • 4 cups flour
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 4 tablespoons butter
  • 1 cup whole milk
  • 2-1/4 teaspoons active dry yeast (1 packet)
  • 1 egg
  • 3/4 cup canned pumpkin

FILLING

  • 1/2 cup melted butter
  • 1-1/2 tablespoons cinnamon
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup pecans (toasted and then finely chopped), if desired
  • 2 tablespoons melted butter

BROWN BUTTER MAPLE ICING

  • 2 cups powdered sugar
  • 2 tablespoons butter
  • 1 tablespoon maple flavoring
  • 2 tablespoons whole milk

Instructions

  1. To make the dough: Sift flour, sugar, salt and spices with a wire whisk in a medium bowl. Transfer three cups of the flour mixture to the bowl of your stand mixer and set the remaining one cup aside.
  2. Heat butter and milk in the microwave and set aside until warm. You can use a thermometer to measure the temperature needed according to the directions for the yeast you are using.
  3. Sprinkle yeast on the surface and let rest for about 5 minutes. Then gently stir together and add to the flour mixture. Mix on low using the paddle attachment until combined. Add egg and mix until combined and then add pumpkin and mix until combined.
  4. Change to the dough hook and add the remaining one cup flour until the dough separates from the side of the mixing bowl and forms into a ball.
  5. Spray a medium bowl with non-stick spray. Then remove dough from mixing bowl. Knead a couple of times, shape into a ball and place in coated bowl. Turn over to coat both sides.
  6. Cover bowl with plastic wrap and let rise in a warm spot for 2 hours or until the dough doubles in size. If it reaches the top of bowl, punch down.
  7. Add the filling: Prepare a buttered 9 X 13 dish or two 8-inch round baking dishes. Disposable aluminum pans are perfect.
  8. Turn out dough onto a well floured work surface and roll into a roughly 12 X 18 inch rectangle until it's about 1/4 inch thick.
  9. Spread melted butter on the dough. Then sprinkle cinnamon, sugar, brown sugar and chopped pecans until the dough is covered. Note: if you want to use toasted pecans, lightly coat pecans in melted butter and place on a parchment covered baking sheet in a single layer.
  10. Sprinkle a pinch of salt on top and toast them for about 15-20 minutes in a 300 degree oven. Gently stir and turn pecans about halfway through baking time. Watch closely so they don't burn.
  11. Start from the long side farthest from you and start rolling the dough toward you to form a log. Roll tightly and shape as you go if necessary. Then turn the dough log seam side down and cut into 15-18 equal sections using a serrated knife.
  12. Place on prepared baking dish and let rise again in a warm spot for about 30 minutes before baking. Preheat oven and bake at 375 degrees for 15-17 minutes.
  13. To make the Brown Butter Maple Icing: Sift powdered sugar. Melt butter over medium heat until it turns golden brown. Watch closely so it does not burn. Be careful because it can change quickly. Whisk butter into sugar until combined. Whisk in maple. Add milk and whisk until completely smooth.
  14. For cream cheese icing: Beat 4 oz softened cream cheese and 2 tablespoons softened butter until smooth. Add 2 cups powdered sugar and 1 teaspoon vanilla. Then add 3-4 tablespoons milk until smooth.
  15. Remove rolls and spread icing over cinnamon rolls while still warm.
Maple icing

Cover them with Brown Butter Maple Icing…

Cinnamon Rolls

Or Cream Cheese Icing if you’re indecisive like me and then…

ENJOY them warm!

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64 comments on “Pumpkin Pecan Cinnamon Rolls”

  1. Hi Bakerella,
    Do these cinnamon rolls freeze well? Have you attempted it? I would love to make cinnamon rolls for Christmas morning this year, but I would love to make them in advance.
    Thank you,
    Laura

  2. Can you make these ahead overnight and then put them in oven in morning? Would like these for thanksgiving morning but i am not getting up super early to start!

  3. Could I just add an important detail about direction #6? The filling is not added. It is spread on the dough after it is rolled out. I know the pictures show that, but for a person that has never made cinnamon rolls, it might ruin their recipe. I made these and they are delicious! Great Fall breakfast!

  4. I made these today and I don’t know what I did wrong! I added all the ingredients together carefully exactly as described and ended up with a very very sticky dough which stuck to my hands, the counter, the rolling pin etc. I had to add at least a cup more flour and even then the rolls were too sticky to hold their shape. Any ideas what I did wrong? Thanks!

  5. Im going to make maple cream cheese frosting!

  6. My family’s fav :D have to make them all the time. Friends even said that they are way better than Cinnabon ;)

  7. YUM YUM YUM! Can’t wait to make these! I don’t have whole milk…can I just use 2% or cream?
    Thanks for all of your yummy inspiration!

  8. I am making these and bringing them to my brother’s for Thanksgiving. I’m excited! Toasting the pecans is a must. I’m leaving some whole to place on top of the roll before the icing is applied. I decided cream cheese and maple must combine! Can’t wait to see, smell, taste the final product!

  9. I literally just made these succulent cinnamon rolls n they were so owwwwy goooowy good!!!!

  10. I love the prink much better than the green wrapping paper. Pink just seems right!

  11. Really cute wrapping paper, where can I but it??

  12. I have made this recipe three times…and EVERYONE who tastes them says they are the best Cinnamon rolls they’ve ever tasted! I agree!

  13. Wow this sounds gorgeous, i love cinnamon rolls, may favorite and i’m looking for a nice recipe….

    Simon

  14. I love that you did half with one icing, and half with the other – pure genius!

  15. I made these last night, and they are Awesome!!! Thanks so much for a great recipe

  16. I attempted to make yeast rolls for the first time this weekend. I found it really difficult to roll out the dough, though – it kept shrinking back on me! This post has inspired me to try again until I get it right. x

  17. Love love love it! Made these today and forgot to add the pecans! Lol! Made cream cheese icing and added a dash of pumpkin pie spice to it then sprinkled pecans on top. Thanks for the awesome recipe !!!

  18. You didn’t post the recipe for the cream cheese icing ???!!

  19. You had me at pumpkin pecan cinnamon rolls! I agree, there is no need to pick just one icing. Let me give you another option … warm rolls with icing and vanilla ice cream … this is the voice of experience :)

  20. How did you get your dough not to be flimsy and super soft? how is your dough perfect? :)

  21. Can these made ahead of time??

  22. Tis’ the season!!! We were actually just wondering, what else is out there this holiday season that’s pumpkin flavored? Here’s our answer. Woo hoo! xoxo

    3girls1apple.com

  23. Yum-o and Delish! I have yet to try and tackle the yeast..your cinnamon rolls make me wanna! I think my family would thank me. :o)

  24. That looks absolutely delish!! Going to try this very soon…your food photography is superb :)

  25. Hi, I’m writing from the UK. Did you use normal plain flour, or would a strong bread flour work better? Thanks so much. Been a fan for a long time, but this is my first comment!

  26. These look amazing!!! I would love to make them, but I don’t own a stand mixer. Can I mix the dough with a hand mixer?

  27. I’ll take a batch of each please.

  28. oh. my. lord!
    i MUST try these!! (thank you for sharing!!)

  29. Looks awesome, I’m going to try this. Brown butter maple icing, mmmMMmmm….

  30. What beautiful, clear and crisp pictures! Oh and the rolls do look delish.

  31. Those look heavenly. I’ll try to persuade my mom into making them but she loves cinnamon rolls and pecans so I think it will be fairly easy.

  32. OHH BAKERALLA WHYYY SO DELISH ALWYAS?!?!?!

  33. Yum! I may have to try to make these!

  34. Wow these look ridiculous and easy to make on a lazy Saturday! Thank you!

  35. those look SO,so good! i love pumpkin and pecan in anything!!!

  36. I just made pumpkin sticky buns the other day, except no pecans and I opted for sticky caramel instead of cream cheese. Either way though, I love cinnamon buns!

  37. It’s that you’re really smart. On both counts, nuts and topping. Your cinnamon rolls are absolutely perfect. I can never get mine to roll as tightly as that, but maybe I’m just a wimp with yeast dough (I really am). You’ve definitely made me to want to try again.

  38. Oh gosh, I could eat a whole pan of these right now. :)

  39. I can smell these wonderful rolls thru the computer screen.
    I must try the recipe. I’m sure it will be fun to make and oh so delicious to eat….and share.

    Thanks for the recipe!

  40. OMG these look amazing! One of my friends was just asking me the other day to make something else with pumpkin in it, i’m definitely going to try these out! I’ve never made anything with yeast in it before, but i’m giving it a go. Thanks for the great recipe!

  41. These sound incredible and that dough looks so nice to work with!

  42. Pinned! I hope I can prepare them though… We don’t get good quality pumpkins in Peru!!!

  43. Just have to say, love the first sentence. :) Oh, and these look fall-tastic.

  44. I just purchased a strip of Red Star Platium yeast. I have read so many raves about it so now I have a good excuse to try it with this recipe…yum.Fall is here for sure. Thanks for sharing the recipe.

  45. I was just thinking about your blog and website and why I love everything you make. You are a baking gal after my own heart and know what to make just at the right time! Thanks for sharing. Tis the season to bake away,,,,or is that all year long? Probably should be!

  46. These look -amazing-. Working with yeast still intimidates me, but I’d be more than willing to give it a shot if it meant being rewarded with some of these delicious rolls.

  47. Argh fresh cinnamon rolls make me hungry-it’s the smell of the cinnamon. Those look AMAZING

  48. Oh man these look really good!!

  49. Those last two shots of the suspended frosting make my taste buds tingle in sweet anticipation. Can’t wait to try them! Thanks so much for sharing.

  50. The frosting. The frosting. The frosting. Been so long since I made rolls.

  51. Ooh yum, I’d have gone for the maple glaze I think

  52. Yum… those look so AMaZinG! Adding pumpkin and maple syrup and pecans make them so autumnal. I made pumpkin pie the other day, inspired by your recipe, and it was so good, thank you!

  53. Omg … delicious…. my sweetheart will love them

  54. these look divine! i haven’t had a good cinnamon bun in years – this is a must try!

  55. Just a thought but couldn’t you put the Maple flavouring in the cream cheese icing? I am sure that would taste good :)

  56. They look amazing!!! Absolutely making cinnamon rolls this weekend :)

  57. They look so good. Thank you.

  58. I want to make them with the maple icing. It sounds incredible.

  59. Looks really delicious!!! : )

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