I took my pumpkin yeast dough and filled it with an insane mixture of butter, cinnamon, sugar, maple candied pecans, and magical unicorn dust. Well, that’s what it tastes like, anyway. Then I topped the rolls with this delectable pumpkin spice cream cheese icing. The result is a special fall dessert that would be perfect on a holiday table (but I'll eat it on any ol' table, thanks.)
|Pumpkin Maple Pecan Rolls with Pumpkin Cream Cheese Icing!|
Recipe by: Willow Bird Baking
Yield: about 24 rolls
1 package (2 1/4 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees F)
2 tablespoons white vinegar
2 cups milk minus 2 tablespoons, room temperature
2/3 cup cold shortening
3 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
1 teaspoon fresh ground nutmeg
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 (15-ounce) can pumpkin puree
6 cups flour
2 tablespoons butter, melted, for after baking
2 sticks salted butter (or 2 sticks unsalted butter and 1/4 teaspoon salt), melted
3/4 cup sugar
2 tablespoons cinnamon
2 batches Maple Candied Pecans
3 cups powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
8 ounces cream cheese, at room temperature
4 tablespoons unsalted butter (1/2 stick), at room temperature
1/3 cup pumpkin purée (not pie filling)
2 tablespoons maple syrup
Note on proofing: This yeast dough proofs for a couple of hours after you mix it up, and then the assembled rolls proof in the fridge overnight, so allow for this when planning to make this recipe. With most cinnamon rolls recipes you could switch this and proof in the fridge overnight and then assemble and proof on the countertop, but I opted to switch that method with these because I didn't want the cream cheese filling sitting out too long.
Note on yield: I don’t recommend halving yeast recipes; instead, if you don’t want 24 rolls at once, consider freezing some for later.
Note on freezing: To freeze some of the unbaked rolls, just wrap them well before the second rise and freeze them. Once frozen, pop them out of the pan all together and store in the freezer, wrapped in plastic wrap and in a zip top bag or wrapped in foil. When you want to bake them, stick them back in a greased pan, thaw them in the fridge overnight, proof for the instructed amount of time, and bake like usual.
Make dough and do first proof: Mix the warm water and yeast in a medium bowl and let the yeast foam for about 10 minutes. Put 2 tablespoons white vinegar in a measuring cup and then add milk up to the 2 cup line. Set this aside. In a separate large bowl (or the bowl of a mixer fitted with a dough hook), whisk together flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, allspice, and cloves and cut the shortening into the mixture with two knives or a pastry cutter until the shortening looks like small peas. Stir yeast mixture, milk mixture, and can of pumpkin into the dry ingredients and mix well, kneading just a few turns. Transfer the dough to a bowl lightly sprayed with cooking spray, cover tightly with plastic wrap, and proof in a warm, draft-free place (such as a closed, turned-off oven), for around 2 hours or until doubled in size.
Roll and assemble: After proofing the dough, lightly spray a 9 x 13-inch baking dish (glass works best) with cooking spray. Turn the dough out onto a floured surface and roll it into a large rectangle about 1/8-inch thick (I carefully cut the dough in half and worked with half at a time to make it more manageable; if you do this, just spread on half of the filling ingredients for each half you roll). Mix the sugar, cinnamon, and nutmeg together in a small bowl. Spread the melted butter over the surface of the rolled dough and then sprinkle the sugar mixture (all of it!) onto the butter. Crush some of your cooled candied nuts (about 1 batch of them, reserving the rest for topping) by putting them in a ziplock bag and tapping them with a meat tenderizer and sprinkle over the surface. Gently roll the dough up into a spiral (I find using a bench scraper to encourage the dough to roll up during this process incredibly helpful) and cut it into 2-inch rolls, placing them close together in your prepared baking dishes (at this point, you could wrap and freeze the rolls for later if you wanted).
Proof and bake: Cover the rolls let them rise in the fridge overnight (they will have nearly doubled.) When you’re ready to bake, preheat the oven to 400 degrees F, letting the rolls rise on top of the preheating oven covered by a clean dish towel for around 30 minutes or until doubled in size. Bake them for about 25 minutes or until lightly browned on top (don’t underbake or they’ll still be doughy in the center, but be ready to cover them with a sheet of foil in case they start to get too brown.) Brush with 2 tablespoons melted butter and return to the oven for 1 more minute.
To make the glaze, whisk together powdered sugar, cinnamon, and nutmeg in a medium bowl and set aside. Beat the cream cheese and butter together in a large bowl until light, fluffy, and smooth. Add the powdered sugar mixture and beat on low until combined, scraping down the bowl as needed. Add the pumpkin and maple syrup and mix until smooth. Schmear over the tops of warm cinnamon rolls. Top with the rest of the Maple Candied Pecans.
To read my musings on technology, read more about pumpkin rolls, and see more photos, please head over to Willow Bird Baking!
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