Honey Pecan Pumpkin Rolls
Recipe by When Hanger Strikes
Makes 12 rolls
Ingredients
For the Rolls
1/3 cup milk
2 tbs butter
1/2 cup canned pumpkin
3 tbsp Drizzle Golden Honey
Salt
1/2 tsp vanilla extract
1 egg
1 1/2 tsp yeast
2 cups all purpose flour + a little more for rolling
For the Filling
2 tbs honey (raw, creamed honey works well)
4 tbs brown sugar, divided
1 tsp ground cinnamon
3 tbs softened butter
1/2 cup chopped pecans
For the Frosting
1/4 cup cream cheese
1/4 cup icing sugar
2 tbs milk
1/2 tsp salt
1/4 tsp vanilla extract
Directions
1. In a small saucepan, melt the milk and butter together over low heat until the butter melts and the milk comes to a low simmer. Remove from heat.
2. In a kitchen mixer bowl, add the pumpkin, 3 tbs honey, a pinch of salt, and the vanilla. Using the paddle attachment, turn on to low speed (2 on a Kitchenaid mixer) and mix until combined. Slowly stream in the warm milk. Once fully combined, add the egg and yeast, and continue mixing on low until pale and glossy, about 1-2 minutes.
3. Remove the paddle attachment and replace with a dough hook. Turn the speed up to medium (4 on a Kitchenaid mixer) and add the flour, one cup at a time. Once all of the flour has been added, let the mixer run for 5 minutes until you have a smooth, elastic dough. If the dough is sticking to the bottom of the bowl, add 1-2 tbs of additional flour until it lifts. Transfer to a butter-greased bowl, and cover with a damp paper towel. The dough will be quite soft. Let it rise for 1 hour.
4. While the dough is rising, make the filling. Combine the butter, honey, cinnamon, and 2 tbs brown sugar in a small bowl. Mix very well until you have a thick paste. Set aside at room temperature.
4. Once the dough has risen, dump onto a lightly floured surface. Roll out into a large, wide rectangle shape (mine was about 18 inches long). Spread the honey butter all over the base of the dough, making sure to spread it edge to edge. Sprinkle with the remaining brown sugar and chopped pecans. Tightly roll the dough up like a jellyroll, starting with the short side. Pinch the ends to seal. Using a sharp knife, cut into 12 even slices. Place the rolls into a greased pie pan or 9 inch cake pan. It’s okay if they touch. Cover with a damp paper towel and let it rise for another 30-40 minutes.
5. While the rolls are rising, preheat the oven to 350 F. Once they have risen, bake for 25-27 minutes, until they start browning slightly around the edges. While the rolls are baking, prepare the frosting.
6. Combine all of the ingredients for the frosting in a mixing bowl. Mix with a whisk or electric beaters until fully combined. For a thicker frosting, use only 1 tbs of milk. Drizzle the frosting over the rolls while they are warm. Serve immediately.
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