These Pumpkin Butter Pecan Cinnamon Rolls are just simply a warm, fluffy treat to wake up to. Heck we even had one for dessert one evening, too!
It usually starts with a picture for me and the one I saw for these cinnamon rolls got my mind working. How great is it to wake up to warm, fresh-from-the-oven breakfast rolls? These get a big flavor boost from my pumpkin butter and added pecans for that holiday breakfast treat.
I first saw these over on Jo Cooks and she claimed these were “a cinnabon copycat recipe” and she delivered her promise.
I really enjoy trying others’ recipes and adding my own little twist to it if I can. I actually made these twice as I like to try their version and then implement my own and see how it goes and adjust the recipe. See I had some pumpkin butter leftover from making these Pumpkin Scones with Maple Icing and wanted to put it to use and that is how these Pumpkin Butter Pecan Cinnamon Rolls came to be.
Where cooking is a great free-style way to go when making alterations to a recipe or getting creative, baking is definitely a science and amounts need to be sifted and measured correctly, or that’s when accidents, or rather dismal failures, happen.
This dough is super tacky and wet, but proofed beautifully, and quite a bit, too. Nice and the aroma of the yeast was great.
After I rolled out the dough I realized I hadn’t truly made a rectangle as suggested, but oh well!
I spread the pumpkin butter over the soft and fluffy dough, sprinkled the brown sugar, chopped pecans and cinnamon and rolled this bad boy up.
I like to use dental floss to make a clean cut when working with dough and this made 12 rolls that I laid out all snug in a greased baking stone.
After baking these up the cream cheese glaze was spread on and the salivating began.
With or without coffee or a cup of tea, these are just superb in texture and taste. Super fluffy and not a tough dough, but a sweet one that raised up nice due to the yeast. The pumpkin butter spread on the interior was all swirled and the chopped pecans were a nice texture crunch. That cream cheese glaze could have been eaten on it’s own it’s that good. Beware! It may look like a small amount, but it covers all 12 of these in a 13×9″ pan no problem.
Serve these up this holiday season for yourself, family or friends. Enjoy!
- 2¼ tsp OR 1 package active dry yeast
- 1 cup warm milk
- ½ cup granulated sugar
- ⅓ cup butter
- 1 tsp salt
- 2 eggs
- 4 cups sifted flour
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 tbsp cinnamon
- ¾ cup pumpkin butter
- Cream Cheese Icing
- 6 tbsp butter
- 1½ cups powdered sugar
- ¼ cup cream cheese
- ½ tsp vanilla
- ⅛ tsp salt
- ground cinnamon
- Dissolve yeast in the warm milk in a small bowl.
- Add sugar, butter, salt, eggs, and flour to the bowl of a mixer with dough hook and mix well. Pour the milk/yeast mixture in the bowl and mix well until thoroughly incorporated and elastic.
- Place dough into an oiled bowl, cover and let rise in a warm place for 1 hour it should be doubled in size.
- Roll the dough out on a lightly floured surface into a rectangle of 16 inches long by 12 inches wide.
- Preheat oven to 350°F. Grease a 9x13” baking pan.
- Spread the pumpkin butter, brown sugar, chopped pecans and cinnamon evenly over the surface of the dough. Working carefully from the long edge, roll the dough to the bottom edge. The roll should be about 18 inches in length. Using dental floss or a serrated knife, cut the roll into 1½ inch slices.
- Place the cut rolls in greased pan. Cover them with a damp towel and allow to rise for another 30 minutes, or when doubled in size.
- Bake for 22 minutes or until light golden brown.
- While the rolls are baking make the icing by mixing all ingredients and beat well with an electric mixer until fluffy. When the rolls are done, spread evenly with icing and sprinkle with cinnamon.
Recipe adapted from Jo Cooks’ Cinnabon’s Cinnamon Rolls. For other fantastic recipes please check out her site.