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PUMPKIN PIE PECAN ROLLS

These soft, pillowy rolls are filled with rich roasted pumpkin puree and warm spices, reminiscent of your favorite pumpkin pie. Topped with a creamy butter cream frosting and a sprinkle of crunchy pecans, they offer a cozy, indulgent experience that’s perfect as a snack, a breakfast treat or for any occasion you deem worthy. Gather your ingredients, and let’s bring the essence of fall into your kitchen with this irresistible recipe!

INGREDIENT DETAILS

Dough

  1. All-Purpose Flour (3 1/2 cups + extra for dusting):
  • Details: A versatile flour that can be used for a variety of baked goods. It has a moderate protein content (10-12%), which makes it suitable for breads, cookies, and pastries. The extra flour is used for dusting to prevent sticking during rolling.
  1. Warm Milk (1 1/4 cups, around 110°F):
  • Details: Warm milk helps activate the yeast, encouraging it to rise. Milk adds moisture and richness to the dough, contributing to a softer texture.
  1. Melted Vegan Butter (4 tbsp):
  • Details: Adds flavor, moisture, and richness to the dough. It also helps in tenderizing the final product.
  1. Brown Sugar (2 tbsp):
  • Details: Adds sweetness and a hint of molasses flavor. It also helps retain moisture in the dough.
  1. Instant Yeast (3 tsp):
  • Details: A type of yeast that does not need to be activated in warm water before use. It helps the dough rise quickly, making the process more efficient.
  1. Turmeric (3/4 tsp):
  • Details: Primarily used for color, turmeric adds a warm, golden hue to the dough. It has a mild earthy flavor and is known for its antioxidant properties.
  1. Salt (1/4 tsp):
  • Details: Enhances flavor and helps regulate yeast activity, preventing it from rising too quickly.

Filling

  1. Pumpkin Puree (1 cup):
  • Details: Provides moisture and flavor. It is high in vitamins A and C, and adds a lovely orange color to the filling.
  1. Pumpkin Spice (1 tbsp):
  • Details: A blend of spices typically including cinnamon, nutmeg, ginger, and cloves. It adds warmth and a characteristic fall flavor.
  1. Brown Sugar (1/2 cup):
  • Details: Used here for sweetness, it also contributes to the caramel flavor and moisture of the filling.

Frosting

  1. Vegan Butter (1/2 cup, softened):
  • Details: Provides a creamy texture and rich flavor to the frosting. Softened butter is easier to mix, resulting in a smoother frosting.
  1. Icing Sugar (3 cups):
  • Details: Also known as powdered sugar, it dissolves easily and creates a smooth, sweet frosting. It is a key ingredient for achieving the desired texture and sweetness.
  1. Plnt Based Milk (1 tbsp):
  • Details: Used to adjust the consistency of the frosting, making it easier to spread.
  1. Vanilla (1 tsp):
  • Details: Adds a sweet, aromatic flavor that enhances the overall taste of the frosting.
  1. Lime Juice (3 tsp or to taste):
  • Details: Adds a tangy contrast to the sweetness of the frosting, brightening the flavors.
  1. Pinch of Salt:
  • Details: Balances the sweetness and enhances the overall flavor of the frosting.
  1. Chopped Pecans (for topping):
  • Details: Adds a crunchy texture and nutty flavor, complementing the sweetness of the frosting.

INGREDIENTS & ALTERNATIVES

Dough:

  • All-Purpose Flour:
  • Whole Wheat Flour
  • Gluten-Free All-Purpose Flour
  • Spelt Flour
  • Warm Plant Based Milk:
  • Dairy Milk (whole, skim, or low-fat)
  • Buttermilk (for added richness and flavor)
  • Milk Powder mixed with water (for a powdered option)
  • Melted Vegan Butter:
  • Unsalted Butter (for a non-vegan option)
  • Coconut Oil (melted)
  • Olive Oil (for a different flavor)
  • Brown Sugar:
  • Coconut Sugar
  • Maple Syrup (adjust liquid ingredients accordingly)
  • White Sugar
  • Instant Yeast:
  • Active Dry Yeast (use a little more and activate it in warm water first)
  • Fresh Yeast
  • Turmeric:
  • Curry Powder
  • Saffron
  • Paprika
  • Salt:
  • Sea Salt
  • Himalayan Pink Salt
  • No Salt (if sodium intake is a concern)

Filling:

  • Pumpkin Puree:
  • Sweet Potato Puree
  • Butternut Squash Puree
  • Store-bought Apple Sauce
  • Pumpkin Spice:
  • Cinnamon
  • Apple Pie Spice
  • Brown Sugar:
  • Coconut Sugar
  • Maple Syrup (adjust liquid ingredients accordingly)
  • Agave Syrup

Frosting:

  • Vegan Butter:
  • Unsalted Butter
  • Coconut Cream
  • Avocado (blended until smooth)
  • Icing Sugar:
  • Coconut Powdered Sugar
  • Blend regular sugar until fine
  • Plant Based Milk:
  • Dairy Milk (whole, skim, or low-fat)
  • Buttermilk
  • Milk Powder mixed with water
  • Vanilla:
  • Almond Extract
  • Maple Extract
  • Lime Juice:
  • Lemon Juice
  • Orange Juice
  • Pinch of Salt:
  • Sea Salt
  • Himalayan Pink Salt
  • No Salt (if sodium intake is a concern)
  • Chopped Pecans:
  • Chopped Walnuts
  • Sliced Almonds
  • Pumpkin Seeds

Feel free to choose any of these alternatives based on your preferences or dietary needs.

Prep Time 60 mins
Cook Time 30 mins
Total Time 1 hr 30 mins
Cooking Method:
Courses: , ,
Difficulty: Intermediate
Servings: 9
Description

The thought of fall-inspired foods brings with it cozy flavors and comfort foods. And you know what is one of the most delightful comfort foods? Why, my Pumpkin Pie Pecan Rolls, of course! This recipe combines a soft, buttery dough infused with warm turmeric and a luscious pumpkin filling, creating a treat that's perfect for any occasion. Topped with a creamy buttercream frosting that is lime-infused and meant to mimic cream cheese, but is deliciously dairy-free/vegan, and then lovingly topped off with crunchy pecans, these rolls are not just a feast for the taste buds but also a visual delight.

Ingredients
    FILLING
  • 1/2 - lb cubed Pumpkin
  • 1 - tbsp Pumpkin Spice
  • 1/2 - cup Brown Sugar
    • DOUGH
  • 3 1/2 - cups All-Purpose Flour (plus a bit more for dusting)
  • 1 1/4 - cup warm Plant Based Milk (around 110°F)
  • 4 - tbsp Melted Vegan Butter (I use Marigold)
  • 2 - tbsp Brown Sugar
  • 3 - tsp Instant Yeast
  • 3/4 - tsp Turmeric
  • 1/4 - tsp Salt
    • FROSTING
  • 1/2 - cup Vegan Butter (softened)
  • 3 - cups Icing Sugar
  • 1 - tbsp Plant Based Milk
  • 1 - tsp Vanilla
  • 3 - tsp Lime Juice (or to taste)
  • - Pinch of Salt
  • - Chopped Pecans for topping
Instructions
  1. 1
    Preheat the oven to 400°F.
  2. 2
    Lay your cubeb pumpkin onto parchment paper lined baking tray/sheet and bake in the preheated oven for 25-30 minutes, or until fork-tender (a fork should easily pierce the flesh).
  3. 3
    Turn off the oven, remove the pumpkin from it, and crush until smooth. Set aside to cool.
  4. 4
    In a bowl, combine the brown sugar, yeast, and warm milk, whisking slightly. Let sit for 8-10 minutes until the mixture becomes frothy.
  5. 5
    Add the melted butter to the milk mixture and whisk. Gradually add in the flour, salt, and turmeric, mixing well to bring the dough together.
  6. 6
    Once all the flour is incorporated, remove the dough from the bowl and place it on a floured surface. Knead with your hands for 2-3 minutes, dusting with small amounts of flour as needed to prevent sticking, but be careful not to add too much flour; the dough should remain soft.
  7. 7
    Form a ball with the kneaded dough and place it back into the mixing bowl. Cover the bowl with a damp towel and place it in a warm area. Allow it to rise for 45 minutes to 1 hour, or until the dough doubles in size.
  8. 8
    When the dough has fully risen, preheat your oven to 350°F. Line a baking tray with parchment paper or grease the tray and set aside.
  9. 9
    Mix the pumpkin spice and brown sugar for the filling
  10. 10
    Punch down the dough to deflate it, then place it on a floured surface. Roll it out into a rectangular shape, approximately 1/4 inch thick.
  11. 11
    Spread the pumpkin puree onto your dough then top by spreading pumpkin spice sugar mixture evenly over the top of the dough. Roll the dough tightly into a log shape.
  12. 12
    Cut the rolled dough into pieces (I cut mine into 9 pieces) and place them on the prepared baking tray. Let them rise for an additional 20-30 minutes.
  13. 13
    Bake in the preheated oven for 20-25 minutes, or until golden brown.
  14. 14
    While the rolls are baking, prepare the frosting by combining softened butter, icing sugar, milk, vanilla, lime juice, and a pinch of salt in a bowl. Mix until smooth and creamy and refrigerate.
  15. 15
    Once the rolls are done baking, allow them to cool slightly before applying the frosting. Top with chopped pecans.
Note
  1. Yeast Activation: Ensure the milk is warm (about 110°F) but not too hot, as high temperatures can kill the yeast.
  2. Dough Texture: The dough should be soft and slightly sticky. Avoid adding too much flour while kneading.
  3. Rising Environment: For optimal rising, place the dough in a warm, draft-free area. You can create a warm space by turning on the oven for a minute, then turning it off and placing the covered dough inside.
  4. Pumpkin Preparation: If using canned pumpkin puree, you can skip the baking step. Just mix it directly into the filling.
  5. Spice Adjustment: Feel free to adjust the amount of pumpkin spice based on your taste preference.
  6. Frosting Consistency: If the frosting is too thick, add a little more milk; if it’s too thin, add more icing sugar.
  7. Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Keywords: cinnamon rolls, pumpkin spice, pumpkin spice rolls, vegan rolls, dairy free rolls, pumpkin pie flavored, buttercream frosting,
Read it online: https://teriball.maktechgroups.com/recipe/pumpkin-pie-pecan-rolls/