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pumpkin-pecan sweet rolls with caramel drizzle

(3 ratings)
cindyLs avatar
Recipe by
cindy sandberg
@cindyLs
carlisle, IN

I came up with the idea for this recipe on an especially beautiful autumn day. I wanted to make a treat that reflected the season, and of course, thought pumpkin! My family loves cinnamon rolls, so I decided to try combining one of our favorites with the flavors of the season...delicious!

(3 ratings)
yield 16 serving(s)
prep time 1 Hr
cook time 30 Min

Ingredients For pumpkin-pecan sweet rolls with caramel drizzle

  • ROLL INGREDIENTS
  • 6-6 1/2 c
    all purpose flour
  • 2 pkg
    fast rising yeast
  • 2 tsp
    salt
  • 2 Tbsp
    oil
  • 1/2 c
    warm water
  • 2/3 c
    warm milk
  • 2
    large eggs, beaten
  • 1 1/2 c
    pureed pumpkin(fresh or canned)
  • 1/2 c
    brown sugar
  • 1 tsp
    pumpkin pie spice
  • 1/2 c
    melted butter
  • 1/2 c
    brown sugar
  • 1/2 c
    chopped pecans
  • FILLING INGREDIENTS
  • 2 Tbsp
    butter-softened
  • 1/2 c
    brown sugar
  • 2 tsp
    cinnamon
  • TOPPING INGREDIENTS
  • 2 Tbsp
    butter
  • 3 Tbsp
    milk
  • 1/2 c
    brown sugar
  • 1 c
    confectioners sugar
  • 1 tsp
    vanilla

How To Make pumpkin-pecan sweet rolls with caramel drizzle

  • 1
    In a small bowl combine the warm water, warm milk and oil. In large mixing bowl combine 2 cups of the flour, yeast, and salt. Add the warm liquids to the flour mixture and beat for 1 minute . Add 2 more cups of flour, the pumpkin, beaten eggs, brown sugar and pumpkin pie spice. Beat for 2 minutes. Gradually add remaining flour until until you have a dough stiff enough to knead. Turn dough out onto floured surface and knead, until dough is smooth and elastic. Put dough in oiled bowl, turning once to coat surface of dough. Let rest, covered, 15 minutes. Divide dough in half. Roll each half into a 12x7 rectangle. Sprinkle each half with 1T butter. Sprinkle each with 1/4c brown sugar and 1t cinnamon. Roll each up from long side, jelly roll style. Cut each roll in 12 slices. Coat two nine inch round cake pans with 1/4c melted butter, 1/4c brown sugar and 1/4c chopped pecans. Arrange 12 slices in each pan. Cover and let rise 30 minutes. Bake at 375 for 30 minutes. Invert pans onto serving plates immediately.
  • 2
    In saucepan over medium heat, melt the butter. Add the milk and brown sugar. Bring to a boil and cook for 1 minute. Remove from heat and beat in 1/2 c. confectioners sugar. Add vanilla, and remaining 1/2 c confectioners sugar. If needed, add more milk to make of a drizzling consistency. Drizzle over warm rolls.
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