These Pumpkin Caramel Pecan Rolls combine two things essential for holiday baking: pumpkin & caramel. These rolls really are the best holiday treat.
These Pumpkin Caramel Pecan Rolls are literally a bite of heaven on earth, I canโt get enough of the caramel, pumpkin, pecan gooeyness. This will not only be perfect for this upcoming holiday season, but it is a keeper for all year.
I love pumpkin! I think that and being able to wear jeans and cardigans is the reason fall is my most favorite season. So combining pumpkin with my favorite breakfast dessert, caramel pecan rolls or also known as sticky buns, you canโt get much better than that.
The love for cinnamon rolls and pecan rolls runs thick in my blood. My Grandma and Grandpa Gillan were bakers, my great-grandpa owned a bakery, and my family continues the tradition of making cinnamon rolls together twice a year. I would say that I have cinnamon rolls and pecan rolls down.
Then I tried these Pumpkin Cinnamon Rolls from the Pioneer Woman, oh man they are to die for, I loved them. Now, my husband hates pumpkin, anything pumpkinโฆ I know crazy right? But I knew that if I added some caramel and pecans to these Pumpkin Cinnamon Rolls, I could convert him. Well, it worked, he ate one, then the additional rolls that followed, he only ate the pecansโฆhmmโฆ well, at least I got the rolls.
I am enjoying fall with lots of pumpkin, including these Pumpkin Caramel Pecan Rolls, hot herbal tea, jeans, cardigans, and my sneakers, what are your favorite things about fall?
Enjoy! XOXO San
How do you make Pumpkin Caramel Pecan Rolls?
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Place a large saucepan over low heat, I used my Dutch-oven. Add milk, oil, and granulated sugar until it starts to get warm but is not boiling, you can use a candy thermometer, it should be 125 degrees F. If it starts boiling, let it cool down for 5 minutes.
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Remove from the heat, and sprinkle the yeast over the warm mixture, let it sit for 5 minutes then stir in the pumpkin puree.
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Add 4 cups of flour, nutmeg, cinnamon, and ginger on top of the yeast, making sure to cover the milk and yeast with the flour. Stir until well combined. Cover the pot and let it rise for 1 hour. Once it has raised for 1 hour, stir in a 1/2 cup flour, the baking powder, baking soda, and salt. Stir together then immediately roll out.
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On a lightly floured surface roll the dough into a long rectangle. I like to make it as thin as possible, makes it a little gooier. Drizzle the melted butter evenly over the dough, use your hands to spread.
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Making the filling by combining the brown sugar, cinnamon, nutmeg, and cloves in a small bowl.
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Sprinkle the brown sugar mixture over the butter, once again used your fingers to spread it out.
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Roll the dough tightly from the long end, pinching edges closed when completely rolled.
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Slice dough into 18 rolls, about 3/4-1 inch thick slices.
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Prepare 2-9 inch pans with cooking spray or butter, butter is my preference. Preheat oven to 375 degrees.
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In a small pan add 1 stick butter, brown sugar, corn syrup, and cream. Melt on low heat until totally the butter and brown sugar are completely combined. Allow it to come to a slow boil for a few minutes, then remove from heat.
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Pour half the caramel topping in each pan and sprinkle with 1/2 -1 cup of chopped pecans in each pan over the caramel. Now arrange the sliced rolls all over the pecans and caramel in pans, 9 rolls in each. Allow to rise for 20 to 30 minutes.
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Cover pans with foil, then bake 25 minutes covered. Remove foil and bake for another 5-10 minutes, uncovered.
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Invert 9-inch pans on top serving plate, allow to cool for a few minutes, then serve.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Pumpkin Caramel Pecan Rolls
Ingredients
Rolls
- 1 1/2 cup milk
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1 cup pumpkin puree I used canned
- 4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup additional all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Filling
- 1/2 cup butter melted
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
Caramel Topping
- 1/2 cup salted butter
- 1 1/2 cup brown sugar
- 1 tablespoon corn syrup
- 2 tablespoons heavy cream or half and half
- 1-2 cups chopped pecans
Instructions
Rolls
- Place a large saucepan over low heat, I used my Dutch-oven. Add milk, oil, and granulated sugar until it starts to get warm but is not boiling, you can use a candy thermometer, it should be 125 degrees F. If it starts boiling, let it cool down for 5 minutes.
- Remove from the heat, and sprinkle the yeast over the warm mixture, let it sit for 5 minutes then stir in the pumpkin puree.
- Add 4 cups of flour, nutmeg, cinnamon, and ginger on top of the yeast, making sure to cover the milk and yeast with the flour. Stir until well combined. Cover the pot and let it rise for 1 hour. Once it has raised for 1 hour, stir in a 1/2 cup flour, the baking powder, baking soda, and salt. Stir together then immediately roll out.
- On a lightly floured surface roll the dough into a long rectangle. I like to make it as thin as possible, makes it a little gooier. Drizzle the melted butter evenly over the dough, use your hands to spread.
- Making the filling by combining the brown sugar, cinnamon, nutmeg, and cloves in a small bowl.
- Sprinkle the brown sugar mixture over the butter, once again used your fingers to spread it out.
- Roll the dough tightly from long end, pinching edges closed when completely rolled.
- Slice dough into 18 rolls, about 3/4-1 inch thick slices.
Caramel Topping
- Prepare 2-9 inch pans with cooking spray or butter, butter is my preference. Preheat oven to 375 degrees.
- In a small pan add 1 stick butter, brown sugar, corn syrup, and cream. Melt on low heat until totally the butter and brown sugar are completely combined. Allow it to come to slow boil for a few minutes, then remove from heat.
- Pour half the caramel topping in each pan and sprinkle with 1/2 -1 cup of chopped pecans in each pan over the caramel. Now arrange the sliced rolls all over the pecans and caramel in pans, 9 rolls in each. Allow to rise for 20 to 30 minutes.
- Cover pans with foil, then bake 25 minutes covered. Remove foil and bake for another 5-10 minutes, uncovered.
- Invert 9-inch pans on top serving plate, allow to cool for a few minutes, then serve.
Notes
Kids review – Every. Single. One. Loved them!
OMG!! These look absolutely amazing!! Thanks for sharing!!
I love pumpkin cinnamon rolls! These caramel rolls look so good!
Sandra these looks delicious! I love a sweet treat in the morning with my coffee on the weekends and this would be perfect! Pinned ๐
Thanks for the pin Shannon! xo San
Well, it’s official: these look AMAZING. And I desperately want some of these for breakfast now. That can totally be arranged, yes?
Popping over from last weekโs #thatsfreshfriday! I hope to see you back this week at the party that begins at 7 p.m. EST Thursday evening and goes throughout the weekend! Keep up the great work!
Looks so good! Happy Halloween! ๐
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