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Easy Pumpkin Pecan Cinnamon Rolls

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Easy Pumpkin Pecan Cinnamon Rolls

1 cup pumpkin puree

2 eggs

1 tablespoon pumpkin spice

1/4 cup warm water

1/2 cup plus 3 tablespoons brown sugar, divided (1/2 cup for filling and 3 Tbsp. for dough)

2 teaspoons yeast

1/2 cup instant dry milk powder

1 1/2 teaspoons salt

4 1/4 cup King Arthur Bread Flour

3/4 cup unsalted butter, melted and divided (1/4 cup for dough and 1/2 cup for filling)


Pumpkin Spice Frosting:

3 cups powdered sugar

3 Tbsp. pumpkin spice creamer

Place all of the ingredients except for the flour in the bowl of a stand mixer. Now using the mixing paddle beat the ingredients together. Once it is smooth, add in 1 cup of flour and mix in slowly. Change the attachment to the dough hook. Add the rest of the flour one cup at a time till all of the flour is added and the dough forms a smooth ball. Remove the hook from the dough and cover the bowl with plastic wrap. Set the dough in a warm spot to rise until it doubles in size (about 1-2 hours)

Once the dough is doubled in size, place the dough on a flat surface sprinkled with flour. Roll out the dough into a 12x16 rectangle. In a small skillet melt 1 stick unsalted butter, with 1 tablespoon vanilla paste and 1 cup chopped pecans. Sautee together and remove from the heat. Spread the warm butter mixture over the top of the dough and then top with 1/2 cup brown sugar. Roll up the dough to form a log. Using a seated knife cut into 12 equal pieces and place in a parchment lined 9x13 pan. Cover with a dishcloth and allow this to rise in a warm spot for about 1 hour. Preheat oven to 350 degrees and bake for 20-30 minutes or until golden brown. Remove from the oven and Pumpkin Spice Glaze over the top!

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