Friday, October 30, 2015

Pumpkin Pecan Cinnamon Rolls

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To me there's nothing better than the smell of yeast bread rising and baking in the house.

Add to that yumminess the flavor of pumpkin and pecans and it smells absolutely heavenly when these babies are baking.

I have found that a good cinnamon roll is rather easy to make.  It just takes time and patience and a great stand mixer to do most of the work!

If you have tried my Cinnabon Cinnamon Rolls you know what to expect (and if you answered no to that, why the heck not?) and if you haven't yet made homemade cinnamon rolls you will see just how easy they are.

I find that most people eat them all day long so I don't have to get up at the crack of dawn to have them made by breakfast which makes them the perfect weekend snack.

So no matter when you make these, just DO make them.  Everyone will thank you for it!

Here's what you need:

4-1/2 cups bread flour
1/2 cup warm whole milk (105-110 degrees)
1 Tbs. yeast
1 Tbs. sugar
2 Tbs. Oil
1/2-3/4 cup warm whole milk
3/4 cup solid pack pumpkin, NOT pumpkin pie mix
2 Tbs. Pumpkin Pie Spice
1 tsp. salt
1/2 cup sugar


1/2 cup butter, at room temperature
1-1/4 cups sugar
2 Tbs. cinnamon
1 Tbs. cornstarch
1- 2 cups pecans, chopped (optional)


2 oz. cream cheese, at room temperature
1-1/2 cup powdered sugar
3 - 4 Tbs. cream

In a glass measuring cup place the 1/2 cup warm milk, yeast, and sugar then stir.  Set aside for the yeast to bloom (it will start to foam) for about 5 minutes.
While the yeast is blooming place the rest of the dry ingredients in the bowl of a stand mixer and whisk together.
Add the wet ingredients and the yeast mixture and turn on medium low until everything is incorporated.  Use a spatula to make sure all the flour is thoroughly mixed in. 
Turn to medium and mix for 8 minutes.  At this point you can add either more milk or flour until your dough is the right consistency.  It will be tacky but NOT stick to the bottom of the bowl and just twirl around.  It will actually move around in the bowl as a dough ball.
Add a little bit of oil to the top and turn in the bowl to coat.  Cover with plastic and a kitchen towel and place in a warm spot to raise until doubled, about 1 hour.  I set mine on my stove top with my oven set to 200 internally.
Place a piece of lightly floured parchment on a clean counter and roll into a rectangle about 24 long x 18 high.
Spread the butter over the whole dough from edge to edge.
In a small bowl mix the sugar, cinnamon and cornstarch.
Spread over the butter and using your rolling pin press the mixture into the butter.

Spread the pecans over the sugar mixture if you are adding them to the rolls.  Press them lightly into the sugar mixture.
I only used pecans on half because not everyone likes them, lol
Starting at one end roll the dough tightly in a line from one end to the other slightly pulling towards you then rolling for a tight roll.  
When you come to the end pull the last bit up and over the roll and pinch to seal.  Turn the seam to the underside.
I always start in the middle and cut the roll in half then each half into about 6 or 8 pieces.  I make them 1-1/2 - 2 inches wide.  
Place the pieces on a parchment lined jelly roll or half sheet pan leaving an inch or inch and a half space between for raising and baking.
Cover with plastic wrap and a kitchen towel and raise for another 1 - 1-1/2 hours or until doubled in size.

Preheat oven to 350 and bake for 30 - 35 minutes or until golden brown and puffy.
They are delicious just like this with butter slathered on them.  But if you are looking for a light glaze mix the cream cheese and powdered sugar until combined then add the cream until it is the consistency you would like.  I found that they do NOT need very much glaze if any.

Drizzle on the cinnamon rolls using the whisk in a back and forth manner over the tops.
These are best when they are eaten warm.  You can store them in an airtight container for a few days and just soften and warm them in the microwave for about 20 - 30 seconds and they are good as new.
Mmmm mmm nothing beats a homemade Pumpkin Cinnamon Roll!


Serves 12 - 16 rolls
Here's the handy printable - Pumpkin Pecan Cinnamon Rolls

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