Pumpkin Caramel Pecan Rolls

These Pumpkin Caramel Pecan Rolls are literally a bite of heaven on earth, I can’t get enough of the caramel, pumpkin, pecan gooiness. This will not only be perfect for this upcoming holiday season, but it is a keeper for all year.
I love pumpkin! It think that and being able to wear jeans and cardigans is why fall is my most favorite season. So combining pumpkin with my favorite breakfast dessert, caramel pecan rolls or also known as sticky buns you can’t get much better than that.
The love for cinnamon rolls and pecan rolls runs thick in my blood, my Grandma and Grandpa Gillan were bakers, my great-grandpa owned a bakery and well my family continues the traditions of making cinnamon rolls together twice a year. I would say that I have cinnamon rolls and pecan rolls down.
Then I tried these Pumpkin Cinnamon Rolls from the Pioneer Woman, oh man they are to die for, I loved them. Now, my husband hates pumpkin, anything pumpkin…I know crazy right? But I knew that if I added some caramel and pecans to these Pumpkin Cinnamon Rolls, I could convert him.
And well, it worked, he ate one, then the additional rolls that followed, he only ate the pecans…hmmm…well at least I got the rolls.
I am enjoying fall with my pumpkin, including these Pumpkin Caramel Pecan Rolls, hot herbal tea, jeans, cardigans and my sneakers, what are your favorite things about fall?
Enjoy!
XOXO San

Pumpkin Caramel Pecan Rolls

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 55 minutes

Yield: 18 rolls

Pumpkin Caramel Pecan Rolls

Pumpkin Pecan Caramel Rolls combine two things essential for holiday baking pumpkin and caramel. Bring them together in this cinnamon rolls and you have hands down the best holiday treat.

Ingredients

  • Rolls:
  • 1-½ cup milk
  • ½ cup vegetable oil
  • ½ cup sugar
  • 1 package (2 1/4 Teaspoons) Active Dry Yeast
  • 1 cup pumpkin puree, I used canned
  • 4 cups all-purpose flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ½ cup (additional) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • Filling:
  • 1 stick butter, melted
  • ½ cup Sugar
  • ½ cup Brown Sugar
  • ½ teaspoon Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ½ teaspoon Ground Ginger
  • Caramel Topping:
  • 1 stick salted butter
  • 1 ½ cup brown sugar
  • 1 tablespoon corn syrup
  • 2 tablespoons heavy cream, you can use ½ and ½ as well
  • 1-2 cups chopped pecans

Directions

Rolls:

In a large saucepan, I used my Dutch-oven place over low heat. Add in the milk, oil and granulated sugar until it starts to get warm but not boiling, you can use a candy thermometer, it should be 125 degrees F, I let it start to boil on accident, one too many times when I have done this recipe and I let it cool for 5-7 minutes, this seems to work every time, the temperature is about 150 degrees F.

Remove from the heat, and sprinkle the yeast over the warm milk, let it sit for 5 minutes then stir in the pumpkin puree.

Add 4 cups of flour, nutmeg, cinnamon and ginger on top of the yeast, making sure to cover the milk and yeast with the flour. Stir until well combined. Cover the pot, I just used the lid and let it rise for 1 hour. Once it has raised for 1 hour, stir in a 1/2 cup flour, the baking powder, baking soda and salt. Stir together then immediately roll out.

On a lightly floured surface roll the dough into a long rectangle. I like to make it as thin as possible, makes it a little gooier. In a small bowl combine the brown sugar, cinnamon, nutmeg and cloves, stir. Drizzle the melted butter evenly over the dough, use your hands to spread.

Sprinkle the brown sugar mixture over the butter, once again used your fingers to spread it out.

Roll the dough tightly from long end, pinching edges closed when completely rolled.

Slice dough into 18 rolls, about ¾-1 inch thick slices.

Prepare pans & caramel topping.

Caramel Topping:

In a small pan add 1 stick butter, brown sugar, corn syrup, and cream. Melt on low heat until totally the butter and brown sugar are completely combined. Allow it to come to slow boil for a few minutes, then remove from heat. Set aside.

Spray 2 - 9-inch cake pans with cooking spray, or butter the pans, my preference. Pour in half the caramel topping, in each pan and sprinkle with ½ -1 cup of chopped pecans in each pan over the caramel. Now arrange the sliced rolls all over the pecans and caramel in pans, 9 rolls in each. Allow to rise for 20 to 30 minutes.

Pre-heat oven to 375 degrees. Cover pans with foil, then bake 25 minutes covered, remove foil and bake for another 5-10 minutes, uncovered.

Invert 9-inch pans on top serving plate, allow to cool for a few minutes, then serve.

Notes

Pumpkin Cinnamon Roll Recipe from Pioneer Woman

Caramel for rolls from {Pioneer Woman|http://thepioneerwoman.com/cooking/2009/08/caramel-apple-sticky-buns/]

http://www.adashofsanity.com/2014/10/pumpkin-caramel-pecan-rolls/

Kids review – Every. Single. One. Loved them!

Comments

  1. says

    Well, it’s official: these look AMAZING. And I desperately want some of these for breakfast now. That can totally be arranged, yes?

    Popping over from last week’s #thatsfreshfriday! I hope to see you back this week at the party that begins at 7 p.m. EST Thursday evening and goes throughout the weekend! Keep up the great work!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *