Pumpkin Cinnamon Rolls with Pecan Filling
Soft yeast rolls with pumpkin puree in the dough and a brown sugar pecan swirl, topped with cream cheese frosting.
Equipment
- 9x13 Baking Dish
- Stand mixer or large bowl
- Rolling Pin
Ingredients
Main Ingredients
- 3 ⅓ cup all purpose flour divided
- 2 ½ tsp instant yeast
- ⅔ cup canned pumpkin puree not pie filling
- ⅔ cup warm milk about 110 degrees F
- 2 tbsp granulated sugar
- 2 tbsp unsalted butter melted
- 1 ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- 1 large egg
- 2 ½ tbsp canned pumpkin puree for the filling
- 2 tbsp unsalted butter softened, for the filling
- 1 tbsp pumpkin pie spice for the filling
- ½ cup dark brown sugar packed
- 1 cup toasted chopped pecans
- ¼ cup cream cheese frosting for serving
Instructions
Cooking
- Make the dough. Combine 3 cups of the flour with the yeast, sugar, salt, and spice, then stir in the puree, milk, butter, and egg until a dough forms. Knead for 5 minutes, adding the last flour as needed, until smooth.
- Rise once. Cover the dough in a greased bowl and rest it in a warm place for about 1 hour, until it has doubled.
- Shape the rolls. Stir together the filling ingredients, roll the dough into a large rectangle, spread the filling over it, roll tightly, and cut 12 slices.
- Rise again. Set the slices in a greased 9x13 dish, cover, and let them puff for 30 minutes while the oven heats to 350 degrees F.
- Bake and frost. Bake 25 to 30 minutes until golden, cool for 10 minutes, and spread with frosting before serving.
Notes
Substitutions: Swap the pecans for walnuts or raisins, and use dairy free milk if needed.
Tips: Use plain puree rather than pie filling, and keep the dough slightly tacky for soft rolls.
Storage: Keep unfrosted rolls covered at room temperature for 2 days, refrigerate frosted rolls for up to 4 days, or freeze unfrosted rolls for up to 3 months.