Pumpkin Spice Cinnamon Rolls
Soft, fluffy, sticky dough, with layers of sweet, spicy, cinnamon, with a nutty pecan crunch. Pumpkin spice cinnamon rolls simply are the best fall brunch treat!
Ingredients
Dough:
- 1/2 tsp honey
- 1/3 c. buttermilk
- 1 package yeast
- 1/2 c. sugar
- 1 tsp vanilla
- 8 tbsp butter
- 1 c. pumpkin puree
- 4 c. flour
- 3/4 tsp. salt
- 1 large egg
Filling:
- 1/2 c. pumpkin puree
- 4 tbsp. butter
- 1 c. pecans
- 3/4 c. brown sugar
- 2 tbsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
Icing:
- 2 tbsp. butter
- 2 c. powdered sugar
- 1 tsp. vanilla paste
- 8 oz. cream cheese
Instructions
Pumpkin Spice Cinnamon Roll Instructions:
- Warm buttermilk and add 1 package of active yeast, and 1 tsp honey to the milk, let stand for 3-5 minutes.
- In stand mixer, whisk the eggs, sugar, butter, vanilla paste, buttermilk with yeast, and pumpkin puree. Whisk for 3 minutes.
- Add 1 cups of the flour and salt. Whisk till combined.
- Remove whisk and place dough hook on stand mixer.
- Add remaining 3 cups of flour and mix for 7 minutes on medium speed. The dough should be soft, moist and form a nice ball around the hook.
- Place the dough in oiled bowl, cover with cloth and allow to rise for 2 hours. (dough should double in size)
- Roll out dough into rectangle 1/4 inch thick on floured surface.
- Spread evenly 4 tbsp of softened butter over the dough.
- Spread 1/2 c. pumpkin puree over dough.
- Mix 3/4 cup of brown sugar with cinnamon, ginger, and nutmeg. Spread evenly over dough.
- Chop 1 c. of pecans and spread over dough.
- Roll the dough down from the top towards you tightly.
- Cut into 1 1/2 inch rolls.
- Place rolls in a greased casserole dish.
- Chill in refrigerator for 1 hours.
- Bake for about 35 minutes at 350 degrees or until slightly brown on the tops.
- Drizzle with icing.
Icing Instructions:
- Warm butter to very soft
- Mix together butter, powdered sugar, vanilla paste, and cream cheese.
- Add food coloring if desired.