Pumpkin Pecan Cinnamon Rolls -

As the crisp air of fall settles in and the leaves transform into a kaleidoscope of warm hues, the craving for comforting treats inevitably grows. Among the array of seasonal delights, pumpkin pecan cinnamon rolls stand out as a perfect blend of flavors and textures that capture the essence of autumn. Imagine warm, fluffy rolls swirled with a rich, spiced filling, topped with a decadent glaze—this recipe encapsulates the comforting nature of homemade baked goods, making it an ideal centerpiece for your fall gatherings or simply a delightful treat for yourself.

Pumpkin Pecan Cinnamon Rolls

Embrace the cozy flavors of autumn with delicious pumpkin pecan cinnamon rolls! This delightful recipe features warm, fluffy rolls filled with pumpkin puree, crunchy pecans, and aromatic spices like cinnamon and nutmeg. Perfect for fall gatherings or a special breakfast treat, these rolls are a nostalgic reminder of home baking. Pair them with coffee or tea for a comforting experience, and enjoy every bite of this seasonal delight!

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Ingredients

3 ½ cups all-purpose flour

1 packet (2 ¼ tsp) instant yeast

½ cup granulated sugar

1 tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

½ cup whole milk (warm, about 110°F)

½ cup pumpkin puree

2 large eggs

¼ cup unsalted butter (melted and slightly cooled)

For the Filling:

½ cup brown sugar (packed)

2 tbsp ground cinnamon

½ cup pecans (chopped)

¼ cup unsalted butter (softened)

For the Cream Cheese Glaze:

4 oz cream cheese (softened)

½ cup powdered sugar

2 tbsp milk

½ tsp vanilla extract

Instructions

Prepare the Dough:

- In a large mixing bowl, whisk together the flour, instant yeast, granulated sugar, salt, ground cinnamon, and nutmeg.

- In a separate bowl, combine the warm milk, pumpkin puree, eggs, and melted butter. Mix until smooth.

- Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.

Knead the Dough:

- Turn the dough out onto a floured surface and knead for about 5-7 minutes until it is smooth and elastic.

- Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until it has doubled in size, about 1 hour.

Make the Filling:

- In a small bowl, mix together the brown sugar, ground cinnamon, and chopped pecans. Set aside.

Roll Out the Dough:

- Once the dough has risen, punch it down and transfer it to a floured surface.

- Roll the dough into a rectangle about 16x12 inches and spread the softened butter evenly over the surface.

Fill and Roll:

- Sprinkle the cinnamon-sugar pecan mixture evenly on top of the buttered dough.

- Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal.

Cut the Rolls:

- Use a sharp knife or a piece of dental floss to cut the log into 1.5-inch thick rolls.

- Arrange the rolls in a greased baking dish, leaving some space between them.

Second Rise:

- Cover the rolls loosely with plastic wrap and let them rise again for about 30-45 minutes, or until they puff up.

Bake the Rolls:

- Preheat your oven to 350°F (175°C).

- Bake the rolls for 25-30 minutes, or until they are golden brown.

Prepare the Glaze:

- While the rolls are baking, whisk together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.

Glaze the Rolls:

- Once baked, remove the rolls from the oven and let them cool for about 10 minutes. Drizzle the cream cheese glaze over the warm rolls before serving.

Prep Time: 20 mins | Total Time: 2 hours | Servings: 12 rolls