Pumpkin Pecan Cinnamon Rolls with Cream Cheese Glaze

Pumpkin Pecan Cinnamon Rolls with Cream Cheese Glaze

Keep calm and eat cinnamon rolls.

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I'm sitting at my workstation, in my PJ's and cozy socks, with Fleetwood Mac playing in the background. My trusted hot coffee is by side and much awaited snow is falling outside the window. My fingers are covered in melted cream cheese frosting as I peel away the sticky pumpkin butter coated layers of a freshly baked cinnamon roll. My chores can wait, paying the bills can wait, my worries can wait, because right now I am warm and fuzzy and happy, enjoying this tiny moment of bliss. Every morning should start this way. 

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This is what happiness is made of. Happiness is made of pumpkin pecan cinnamon rolls.

The smell as they're baking, the stretchy, buttery rolled dough, the gooey filling, the tangy cream cheese frosting seeping over the sides...name something better. They fill you with warmth and spice, and love. Yes, I feel love coming from this cinnamon roll. They're my reason for getting out of bed. They could inspire song. Please look the other way while I lick my plate.  

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Every bit of effort is worth it; the mixing, the kneading, the rising, the calories. You want to feel happiness, too, don't you? What are you waiting for? Whip up some dough, grab some pumpkin butter, get your maple syrup drizzle on. Your morning mood will thank you. 

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Pumpkin Pecan Cinnamon Rolls with Cream Cheese Glaze

*Makes 12 rolls

Rolls

  • 1/2 cup of whole milk
  • 4 tablespoons of unsalted butter
  • 1 package of dry active yeast
  • 1/2 cup warm water
  • 1/3 cup granulated sugar
  • 2 eggs, at room temperature
  • 1 1/2 teaspoons kosher salt
  • 3 1/4 cups all purpose flour + 1/2 cup additional for kneading

Filling

  • 4 tablespoons unsalted butter, melted
  • 1 cup pumpkin butter (I use Stonewall Kitchen, but any will do. Trader Joe's is fantastic.)
  • 1/4 cup pure maple syrup
  • 1/2 cup chopped toasted pecans

Cream Cheese Glaze

  • 4 tablespoons unsalted butter, at room temperature
  • 4 oz cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • Pinch of salt
  1. Heat the milk and butter in a medium saucepan till butter is melted. Cool to lukewarm.
  2. In an electric mixer fitted with a paddle, pour the yeast over warm water. 
  3. Beating at low speed, add the eggs and sugar. Mix till combined.
  4. Add the salt, milk and butter mixture, and 2 cups of flour. Beat at medium speed till combined, about 1 minute.
  5. Switch from the paddle attachment to the dough hook. Add 1 1/4 cups of flour and knead at medium speed for about 10 minutes. If needed, add more flour, sparingly. The dough should come away from the sides of bowl. 
  6. Pour dough onto a floured work surface. If dough feels sticky, add 1/4 to 1/2 cup more flour and knead by hand. The dough should feel smooth and elastic.
  7. Place the dough in a large buttered bowl and cover with plastic wrap. Allow the dough to rise for 2 1/2 hours, till doubled in size.
  8. After rise, make a fist and punch the center of the dough. Turn the dough onto a floured work surface and let it rest for 10 minutes.
  9. Preheat your oven to 350°F and butter a 13x9 inch baking pan.
  10. Mix the sugar and cinnamon together. Set aside.
  11. Mix the raisins and nuts together. Set aside.
  12. Roll the rested dough with a floured rolling pin into an evenly shaped 12x16 inch rectangle.
  13. Brush the dough generously with melted butter.
  14. Spread a generous layer of pumpkin butter over the dough, leaving a 1/2 inch border on one long side. Sprinkle an even layer of pecans. Drizzle with maple syrup.
  15. Starting with the long side of dough, opposite the 1/2 inch border, begin rolling into a log, pressing gently together as you go.
  16. With a sharp knife, cut the log into 12 even pieces. Space them evenly in buttered pan or skillet, allowing for space between. Cover loosely with plastic wrap and let them rise again, for one hour. The rolls should be touching. Lightly brush the tops of rolls with melted butter.
  17. Bake for 25 to 30 minutes on center rack till golden brown. Allow to cool for 10 minutes, then turn them onto a wire rack to cool. 
  18. While the rolls are cooling, make the glaze. Beat the butter, cream cheese, powdered sugar, vanilla, and salt till smooth. Spread over tops of rolls.

Enjoy!

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Stonewall Kitchen, LLC
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