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To make pumpkin pecan cinnamon rolls, gather these ingredients: - 2 cups all-purpose flour - 1 ½ teaspoons instant yeast - ½ teaspoon salt - ½ teaspoon ground cinnamon - ¼ cup brown sugar - ½ cup canned pumpkin puree - ¼ cup warm milk - 1 large egg - 3 tablespoons unsalted butter (melted) - ½ cup chopped pecans - ¼ cup granulated sugar - 1 tablespoon ground cinnamon (for filling) - ½ cup cream cheese (softened for frosting) - ½ cup powdered sugar - 1 teaspoon vanilla extract - 2 tablespoons milk (for frosting) You can change this recipe to fit your taste. Here are some ideas: - Use walnuts instead of pecans for a different crunch. - Add a pinch of nutmeg for extra warmth. - Mix in chocolate chips for a sweet twist. - Try maple syrup in the frosting for a unique flavor. This recipe makes 12 rolls. If you want more or fewer, you can adjust: - For 6 rolls, halve all ingredients. - For 24 rolls, double everything. - You can also make mini rolls by cutting smaller pieces. Just watch the bake time! To start, mix the flour, yeast, salt, cinnamon, and brown sugar in a bowl. In another bowl, blend the pumpkin puree, warm milk, egg, and melted butter. Now, pour the wet mix into the dry mix. Stir until a dough forms. This dough will be soft and a bit sticky. Next, place the dough on a floured surface. Knead it for about five minutes. You want it smooth and elastic. Once done, place it in a greased bowl, cover it with a towel, and let it rise in a warm area for one hour. The dough should double in size. For the filling, mix the granulated sugar and ground cinnamon in a small bowl. This mix will add sweetness and spice to the rolls. Set aside for later use. After the dough rises, punch it down gently. Move it to a floured surface. Roll it out into a rectangle, about 12 by 18 inches. Make sure it’s even and flat for the best results. Spread the cinnamon-sugar mixture evenly over the dough. Then, sprinkle the chopped pecans on top. Starting from one long side, roll the dough tightly into a log. Once rolled, slice it into 12 equal pieces. Place them cut-side up in a greased baking dish. Leave space between each roll for them to grow. Preheat your oven to 350°F (175°C). Let the rolls rise again, covered, for about 30 minutes. Once they are fluffy, bake them for 20 to 25 minutes. They should turn golden brown and smell amazing. While the rolls bake, make the frosting. In a mixing bowl, beat together the cream cheese, powdered sugar, vanilla extract, and milk. Blend until smooth and creamy. After the rolls cool for a few minutes, spread the frosting generously on top. Enjoy your delicious pumpkin pecan cinnamon rolls! For the best results, keep the dough warm. A warm spot helps the yeast work better. I like to place my bowl in a sunny area, or near a warm oven. Cover the bowl with a clean towel. This keeps the dough cozy and moist. Let it rise until it doubles in size, which usually takes about one hour. Patience is key here. When rolling the dough, aim for a nice rectangle. About 12 by 18 inches works well. Use a gentle touch. Start at one long side and roll tightly. This helps keep the filling inside. After rolling, slice the dough into equal pieces. A sharp knife or dental floss works best. Place the rolls cut-side up in the greased dish with some space between them. For creamy frosting, beat the cream cheese until smooth. Then add powdered sugar, milk, and vanilla extract. Mix until it’s nice and fluffy. If the frosting is too thick, add a bit more milk. If it’s too thin, add more powdered sugar. This way, you can find the perfect balance. I love to add a hint of cinnamon to the frosting for extra flavor. {{image_2}} You can change the taste of your pumpkin pecan cinnamon rolls by using different nuts or spices. Try walnuts for a richer flavor. Hazelnuts add a nice crunch too. If you like warmth, add nutmeg or ginger for a cozy twist. You can even mix in chocolate chips for a sweet surprise. Just remember, keep the ratios similar to maintain the roll's structure. To make these rolls vegan, switch a few ingredients. Use almond milk or soy milk instead of regular milk. Replace the egg with a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for five minutes. For butter, use coconut oil or vegan butter. These swaps keep the rolls soft and delicious without animal products. If you need a gluten-free option, use a gluten-free flour blend. Look for one that has xanthan gum, as it helps with texture. You might need to adjust the liquid amounts. Start with less milk and add as needed. This way, you keep the dough from getting too sticky. Your rolls will still puff up nicely, and they will taste great. To keep your pumpkin pecan cinnamon rolls fresh, store them in an airtight container. Make sure they cool down completely before sealing. They will last for up to three days at room temperature. If you want them to last longer, consider refrigeration. In the fridge, they can stay good for about a week. When you want to enjoy these rolls again, reheating is simple. Place a roll on a microwave-safe plate. Cover it loosely with a damp paper towel. Heat for about 15-20 seconds. Check if it’s warm enough. If not, add a few more seconds. You can also reheat them in an oven. Preheat the oven to 350°F (175°C). Place the rolls on a baking sheet and heat for about 10 minutes. This method keeps them soft and delicious. Freezing your pumpkin pecan cinnamon rolls is a great way to save some for later. Once they cool completely, wrap each roll tightly in plastic wrap. Then, place them in a freezer bag or container. They can stay frozen for about three months. When you’re ready to enjoy, thaw them overnight in the fridge. Reheat as mentioned before for the best taste. Yes, you can use fresh pumpkin. Cook and puree it first. Make sure to drain extra water. This keeps your rolls from getting soggy. Fresh pumpkin adds a nice taste. If your dough feels dry, add a little milk. Start with one tablespoon. Knead the dough again. Keep adding until it feels smooth and soft. This helps your rolls rise well. You can use walnuts or almonds instead of pecans. They give a nice crunch. Try sunflower seeds for a nut-free option. Each choice adds a new flavor twist. You can make the dough and let it rise. After rolling, wrap the rolls tightly. Place them in the fridge overnight. The next day, let them rise and bake as usual. Yes, you can make these rolls without eggs. Use a flaxseed meal or applesauce instead. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. This helps bind your dough. You learned how to make pumpkin pecan cinnamon rolls with easy steps. We covered key ingredients, optional choices, and helpful tips. You can adjust the recipe for different diets too. Remember, practice makes perfect when rolling and baking. Store these rolls well so you can enjoy them later. Try these tips and enjoy a delicious treat anytime. Happy baking!

Pumpkin Pecan Cinnamon Rolls

Indulge in the flavors of fall with these delightful Pumpkin Pecan Cinnamon Rolls! This easy recipe combines warm spices, creamy frosting, and the richness of pumpkin and pecans for a treat that’s simply irresistible. Perfect for breakfast or dessert, these rolls are sure to impress. Discover the full recipe and step-by-step instructions to make your kitchen smell heavenly. Click through now and start baking your way to happiness!
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons instant yeast

½ teaspoon salt

½ teaspoon ground cinnamon

¼ cup brown sugar

½ cup canned pumpkin puree

¼ cup milk (warm)

1 large egg

3 tablespoons unsalted butter (melted)

½ cup chopped pecans

¼ cup granulated sugar

1 tablespoon ground cinnamon (for filling)

½ cup cream cheese (softened for frosting)

½ cup powdered sugar

1 teaspoon vanilla extract

2 tablespoons milk (for frosting)

Instructions
 

Prepare the Dough: In a large mixing bowl, combine the flour, instant yeast, salt, ground cinnamon, and brown sugar. In a separate bowl, whisk together the pumpkin puree, warm milk, egg, and melted butter until combined. Pour the wet ingredients into the dry ingredients and mix until a dough forms.

    Knead the Dough: Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

      Prepare the Filling: In a small bowl, mix together the granulated sugar and ground cinnamon for the filling. Set aside.

        Roll out the Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle approximately 12x18 inches.

          Add Filling: Spread the cinnamon-sugar mixture evenly over the rolled-out dough. Sprinkle the chopped pecans on top. Starting from one long side, tightly roll the dough into a log.

            Cut the Rolls: Slice the rolled dough into 12 equal pieces and place them cut-side up in a greased baking dish, leaving some space between each roll for expansion. Cover the dish with a towel and let the rolls rise again for about 30 minutes.

              Bake: Preheat the oven to 350°F (175°C). Once the rolls have risen, bake them in the preheated oven for 20-25 minutes, or until golden brown.

                Prepare the Frosting: In a mixing bowl, beat together the cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy.

                  Glaze the Rolls: Once the rolls are baked and cooled slightly, spread the cream cheese frosting generously over the top.

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

                      - Presentation Tips: Serve warm on a rustic wooden platter, drizzling extra frosting over the top, and garnish with a few additional chopped pecans and a sprinkle of cinnamon for visual appeal.