Pumpkin Pecan Cinnamon Rolls

$- 2 ½ cups all-purpose flour - 1 packet (2 ¼ teaspoons) instant yeast - ½ teaspoon salt - ¼ cup granulated sugar - ½ teaspoon ground cinnamon - ½ cup milk, warm (110°F) - ¼ cup unsalted butter, melted - 1 large egg - 1 cup canned pumpkin puree - ½ cup packed brown sugar - 1 tablespoon ground cinnamon - ½ cup chopped pecans - ¼ teaspoon nutmeg - ½ cup powdered sugar (for frosting) - 1 tablespoon maple syrup (for frosting) - 2 tablespoons cream cheese, softened (for frosting) - 1-2 tablespoons milk (for frosting consistency) Pumpkin puree gives these rolls a moist texture and a warm, earthy taste. It adds a nice depth to each bite. The spices, like cinnamon and nutmeg, bring fall flavors that are comforting and inviting. Ground cinnamon enhances sweetness, while nutmeg adds a hint of warmth. Chopped pecans add crunch and a nutty flavor that pairs well with pumpkin. You can swap all-purpose flour for gluten-free flour to make this recipe gluten-free. If you want a dairy-free version, use almond milk instead of regular milk and coconut oil instead of butter. For a nut-free option, skip the pecans and try adding raisins or chocolate chips instead. To start, gather your ingredients. In a large bowl, mix 1 cup of flour, instant yeast, salt, granulated sugar, and ground cinnamon. Stir until everything blends well. In another bowl, whisk warm milk, melted butter, and the egg together. Add pumpkin puree and mix until smooth. Next, pour the wet mix into the dry mix. Stir until combined. Gradually add the rest of the flour, ½ cup at a time. Knead the dough on a floured surface for about 5-7 minutes. The dough should be smooth and stretchy. After kneading, place the dough in a greased bowl. Cover it with a kitchen towel and let it rise in a warm spot for about 1 hour. It will double in size. While waiting, prepare the filling. Mix brown sugar, ground cinnamon, chopped pecans, and nutmeg in a small bowl. Once the dough rises, punch it down. Roll it out on a floured surface into a 12 x 20-inch rectangle. Spread melted butter over the dough. Then, sprinkle the filling mixture on top, leaving a small edge. From one long side, tightly roll the dough into a log. Seal the seam and cut the log into 12 equal rolls. Place the rolls in a greased baking dish or on a parchment-lined sheet. Cover and let them rise for another 30 minutes. Preheat your oven to 350°F (175°C). Bake the rolls for 25-30 minutes. They should turn golden brown. While they bake, prepare the frosting. Mix cream cheese, powdered sugar, maple syrup, and milk until smooth. When the rolls are done, let them cool a bit. Drizzle the frosting over the warm rolls for the best taste. To get your pumpkin pecan cinnamon rolls fluffy, you must use fresh yeast. This gives your dough a strong rise. Warm milk helps, too. It activates the yeast and adds moisture. Knead the dough well until it feels smooth. Let it rise in a warm spot until it doubles in size. This step is key for fluffiness. One common mistake is not measuring your flour correctly. Too much flour can make your rolls dense. Always spoon flour into a measuring cup and level it off. Another mistake is rushing the rise times. Skipping the second rise leads to tough rolls. Be patient, and let the dough rise fully. Serve your rolls warm for the best taste. Place them on a nice plate, and drizzle warm frosting over the top. Add a sprinkle of chopped pecans for crunch. For extra flair, drizzle some maple syrup around the plate. This makes your rolls look even more inviting. {{image_2}} You can switch up the nuts in your rolls. Walnuts add a great crunch. Almonds bring a sweet touch. Both options work well with the pumpkin and spices. Just chop them roughly and sprinkle them in the filling. This change adds depth and flavor. Want to get creative? Try adding chocolate chips or raisins. Chocolate gives a rich taste that pairs well with the pumpkin. Raisins add a chewy texture and sweetness. You can mix these with the pecans or use them alone. Feel free to experiment with other flavors too! You can easily make these rolls vegan. Use almond milk instead of regular milk. Replace the egg with a flaxseed egg. Just mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit. For the butter, use coconut oil or a dairy-free spread. This way, everyone can enjoy these tasty treats! If you have leftover pumpkin pecan cinnamon rolls, keep them fresh. Place them in an airtight container. You can also wrap them tightly in plastic wrap. Store them at room temperature for up to three days. For longer storage, move them to the fridge. They can last up to a week when chilled. To enjoy your leftover rolls, reheating is key. Preheat your oven to 350°F. Place the rolls on a baking sheet. Cover them lightly with foil to prevent drying out. Heat for about 10 to 15 minutes. You can also microwave them. Heat each roll for about 15 to 20 seconds. This will keep them warm and soft. For long-term storage, freezing is a great option. First, let the rolls cool completely. Wrap each roll tightly in plastic wrap. Then, place them in a freezer bag or an airtight container. Make sure to remove as much air as possible. Frozen rolls can last up to three months. When ready to enjoy, thaw them in the fridge overnight. Reheat them as directed above for the best taste. Yes, you can prepare the dough ahead of time. Mix the dough, let it rise, and then shape the rolls. Cover the rolls and place them in the fridge overnight. In the morning, let them come to room temp for about 30 minutes. Then, bake as usual. This saves you time on busy mornings. To help your dough rise, keep it in a warm place. A good spot is your oven with just the light on. The warmth helps the yeast activate. Make sure your milk is warm but not too hot. If the liquid is too hot, it can kill the yeast. The rolls are done when they are golden brown. You can also use a toothpick to test the center. If it comes out clean, the rolls are ready. They should feel soft but firm to the touch. Let them cool slightly before frosting for best results. You now have everything you need to make delicious Pumpkin Pecan Cinnamon Rolls. We explored key ingredients and how they add flavor. You learned the step-by-step process to prepare, roll, and bake your rolls perfectly. I shared tips to avoid mistakes and ensure fluffy results. We also discussed fun variations and how to store your leftovers. Remember, practice makes perfect. Enjoy your baking and share your tasty rolls with friends and family!$

Pumpkin Pecan Cinnamon Rolls

Indulge in the ultimate fall treat with these Pumpkin Pecan Cinnamon Rolls! Fluffy, warm, and loaded with pumpkin goodness, they are perfect for cozy mornings or festive gatherings. Follow our step-by-step guide to create these delightful rolls topped with a creamy maple frosting. Ready to impress your family and friends? Click to discover the full recipe and start baking your way into autumn bliss today!

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Ingredients

2 ½ cups all-purpose flour

1 packet (2 ¼ teaspoons) instant yeast

½ teaspoon salt

¼ cup granulated sugar

½ teaspoon ground cinnamon

½ cup milk, warm (110°F)

¼ cup unsalted butter, melted

1 large egg

1 cup canned pumpkin puree

½ cup packed brown sugar

1 tablespoon ground cinnamon

½ cup chopped pecans

¼ teaspoon nutmeg

½ cup powdered sugar (for frosting)

1 tablespoon maple syrup (for frosting)

2 tablespoons cream cheese, softened (for frosting)

1-2 tablespoons milk (for frosting consistency)

Instructions

In a large bowl, combine 1 cup of flour, instant yeast, salt, granulated sugar, and ground cinnamon. Mix well.

In another bowl, whisk together warm milk, melted butter, and egg until combined. Add pumpkin puree to the wet mixture and mix until smooth.

Gradually add the wet ingredients to the dry ingredients, mixing until combined.

Gradually fold in the remaining flour, ½ cup at a time, until a soft dough forms.

Once the dough comes together, knead it on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm area for about 1 hour, or until doubled in size.

While the dough is rising, prepare the filling by mixing brown sugar, ground cinnamon, chopped pecans, and nutmeg in a small bowl.

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 12 x 20 inches).

Spread the melted butter evenly over the rolled-out dough. Sprinkle the filling mixture over the butter layer, leaving a small border around the edges.

Starting from one long side, tightly roll the dough into a log. Pinch the seam to seal and slice the log into 12 equal rolls using a sharp knife or dental floss.

Place the rolls in a greased baking dish or on a parchment-lined baking sheet, cover, and allow them to rise for an additional 30 minutes.

Preheat the oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes, or until golden brown.

While the rolls are baking, prepare the frosting by mixing cream cheese, powdered sugar, maple syrup, and milk in a bowl until smooth and creamy.

Once the cinnamon rolls are baked, remove them from the oven and let them cool slightly. Drizzle the frosting over the warm rolls.

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

- Presentation Tips: Serve warm on a decorative plate, and add a sprinkle of additional chopped pecans and a drizzle of maple syrup on top for extra flair!