Pumpkin Pecan Cinnamon Rolls w/Pumpkin Cream Cheese Icing

Ingredients & Measurements
Dough Ingredients:
1 cup (227g) milk warmed to 105-110 degrees
1 tsp. graduated sugar
2 1/2 tsp. (9g) active dry yeast
2 large eggs at room temp
5 tbsp. (74g) unsalted butter, softened
4 1/2 cups (539g) all purpose flour
1 3/4 tsp. (10g) salt
1/2 cup (99g) granulated sugar
2 large eggs room temperature
1 tsp. (6g) vanilla extract
2 tbsp. (39g) pumpkin puree

Buttered Pecans:
1 cup pecans chopped
2 tbsp. unsalted butter

Filling Ingredients:
1 cup chopped buttered pecans 
5 tbsp. (74g) unsalted butter
1 cup (213g) brown sugar, packed
2 tbsp. cinnamon
1/4 tsp. cloves
1/4 tsp. freshly grated nutmeg
1/4 tsp. ginger
1/8 tsp. salt

Icing Ingredients:
1/2 cup cream cheese, softened
4 tbsp. softened unsalted butter
1 tbsp.(28g) pumpkin puree
1 3/4 cups (200g) confectioners sugar
3/4 tsp. (2g) vanilla extract
1/2 tsp. (1g) cinnamon
1/8 tsp. cloves
1/8 tsp. ginger
1/8 tsp. nutmeg
1/2 cup (56g) chopped toasted pecans

Instructions:
Step 1 Make the Dough:
Measure out milk and warm in microwave until it reaches 105-110 degrees, add 1 tsp of sugar and active dry yeast, mix and let sit for 10 minutes. The yeast should bloom and be foamy.

In a small bowl, mix eggs, vanilla extract, and pumpkin puree, then set aside. In a medium bowl, measure out flour, salt, sugar, make a well and add the butter, milk and egg mixture and slowing using a spatula or spoon, begin mixing in all the ingredients. When the dough begins to come together, switch to your clean hands and work until it forms a ball, pour out over a lightly floured surface and knead until smooth (about 10 minutes). Try not to add too much flour as you knead. Once the dough is smooth, transfer to a lightly oiled or buttered bowl, turn dough to grease all sides, cover the bowl and let rise until it’s nearly doubled in size, about 1 to 2 hours depending on the warmth of your kitchen. To check if the dough has risen enough, poke a finger in the dough if it’s ready a fingerprint will remain slightly. 

Step 2 Butter the Pecans:
While the dough rises for the 1st time chop the 1 cup of pecans. In a large skillet, place 2 tbsp of butter and allow to melt, then add chopped pecans and toast on medium heat for about 7-9 minutes. Once the pecans become fragrant remove from heat. Transfer the buttered pecans to a small bowl and allow to cool. 

Step 3 Shaping dough:
Once the dough has risen and doubled in size, remove from bowl and place on a lightly floured surface. Carefully deflate dough and begin rolling out to a 16x20inch rectangle. In a small bowl combine brown sugar, cinnamon, cloves, nutmeg, ginger and salt. Using a pastry brush, brush the softened butter all over the rectangle, keeping a small 1/4 inch border along the edge. Once the butter has been spread, start sprinkling the sugar and spice mixture keeping a 1/4 inch border. Then sprinkle the buttered pecans over the sugar mixture. beginning the long edge closest to you, begin rolling up the dough, be sure to pinch the seam. Evenly slice the roll into 12 pieces. 

In a 9X13 inch glass baking pan, lightly buttered add the slices evenly in the dish. Lightly cover with plastic wrap and let rise for the second time for about 40-50 minutes. At this stage you can cover and place in the refrigerator over night and bake off in the morning. **If you do this, be sure to take the rolls out of the refrigerator for 45 minutes to an hour before baking.

Preheat oven to 400 degrees. Bake for 15 minutes until golden brown. Remove from oven and allow to cool for about 15 minutes. While the cinnamon rolls cool, make the icing. 

Step 4 Make the Icing: 
In a medium bowl, cream the cream cheese and butter until light and fluffy. Add the pumpkin puree, vanilla extract, cinnamon, cloves, ginger, and nutmeg. Slowly incorporate the powdered sugar and mix until combined. 

Pour the cream cheese icing over cinnamon rolls and spread with a spatula sprinkle with toasted pecans. Enjoy! 

More about this recipe…

It is officially fall and I am so excited. I love the weather but mostly I love all the flavors of fall like pumpkin, cinnamon, cloves, apples, all of it! We are planning a trip to Disney-world this fall and one of my favorite breakfast treats is the giant cinnamon rolls. So we have been planning our meals and days at Disney World, I really got to thinking about those cinnamon rolls. I thought how great would it be to combine the flavors of fall into a cinnamon roll, so I did! 

These cinnamon rolls are delicious with a hint of pumpkin, perfectly spiced and topped with a luxurious pumpkin spiced cream cheese icing. 

The dough is tender and light, the filling is sweet, buttery and nutty. I can’t stop thinking about them. I need to make these again this weekend!

I used to be intimidated by making yeasted dough from scratch so I used to use pre-made frozen dough. But once you make dough from scratch, you really can’t go back to the pre-made frozen stuff. Don’t be intimidated by the yeast, be sure to watch my Youtube tutorial to see how I make the dough. 

The best thing about this recipe is it can be made a day or two ahead of time and then bake them the morning you want to enjoy them.