Pumpkin Pecan Cinnamon Rolls

Friday, November 1, 2013

 These delicious rolls will please everyone!

 I always  read through a recipe completely before starting.  Understanding the process beforehand can save time and help avoid any mistakes.

 Don't be afraid of working with dough.  It's a process of trial and error for everyone.  Once you get the feel for it, you'll be off and running. 

The end results are well worth the time and effort.  Make these tasty treats to spice up the holiday season.

Pumpkin Pecan Cinnamon Rolls


1-1/2 cups Whole Milk
1/2 cup Vegetable Oil
1/2 cup Sugar
1 package (2-1/4 Teaspoons) Active Dry Yeast
1 cup Pumpkin Puree
4-1/2 cups All Purpose Flour
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Ginger
1/2 teaspoon Baking Soda
1/2 teaspoon (heaping) Baking Powder
1/2 teaspoon Salt

1 stick = 1/2 cup Butter, melted
1/2 cup Sugar
1/2 cup Dark Brown Sugar
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1 cup Finely Chopped Pecans

8 ounces, Cream Cheese, Softened
2 cups Powdered Sugar
1/4 cup Whole Milk
2 tablespoons Butter, Softened

Extra butter for greasing pans
Extra flour for rolling dough


  • In a large mixing bowl, sift flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger and set aside.
  • In a sauce pan, combine milk, vegetable oil, and sugar.  Heat until hot, but not boiling.  Remove from heat and allow to cool until warm.  If you're unsure you can use a thermometer to measure the temperature needed according to the directions for your yeast.  When the mixture is at right temperature sprinkle the yeast over the top of the liquid and let sit for 5 minutes.  Add 1 cup of pumpkin puree and stir until combined.
  • Add liquid mixture to your flour mixture, and stir until it just comes together.
  • Using your hands, gently shape the dough into a ball.  Cover the mixing bowl with a towel and place in a warm, draft-free place for 1 hour.  (If you're unsure of a draft-free place, just stick your bowl in the oven.  Just make sure the oven light isn't on.).  After 1 hour the mixture should have doubled in size.
  • While you're waiting for your dough to rise mix together your 1/2 cup sugar, 1/2 cup brown sugar, cinnamon, nutmeg and ginger.  This is also a great time to finely chop your pecans and grease your 9 x 13 baking dish with butter.
Make The Rolls
  • Preheat the oven to 375 degrees.
  • Turn out your dough onto a floured surface and press into a rectangle shape.  If dough is sticky just sprinkle with flour until you can handle it.  Flour a rolling pin and roll the dough until it is 10 inch x 30 inch in size.  Take the stick of melted butter and drizzle it over the surface of the dough and using your fingers spread it out so that it evenly covers the dough.  Take your sugar and spice mixture and sprinkle it evenly over the dough, covering all the melted butter.  Sprinkle evenly with 3/4 of your chopped pecans. 
  • Starting at one end begin to roll the dough towards you to form a log.  Roll tightly and shape as you go.  When you've finished, pinch the seam closed and turn the dough log seam side down.
  • Slice into 3/4 inch slices and arrange in baking dish.
  • Bake at 375 degrees for 15 - 18 minutes.

  • While the rolls are baking, in an electric mixer, combine the cream cheese, powdered sugar, milk and butter.  Beat until fluffy, adding more milk if your would like the frosting to be thinner.
Frost rolls while they are still warm and sprinkle with remaining chopped pecans.  Let sit for 15 minutes before serving.

Note: If you like your sweet with a little salt consider sprinkling your iced rolls with cooked chopped bacon.

Note:  If you want to prepare these rolls ahead of time simply place the finished dough rolls in your baking dish, cover tightly with plastic wrap and place in the refrigerator.  Bring the rolls back to room temperature and allow to rise before placing in the oven. 

This recipe adapted from:
The Pioneer Woman


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