Pumpkin Pecan Cinnamon Rolls with Maple Bourbon Cream Cheese Icing

Sweet Treats

You know what time it is!!!

This was my first pumpkin recipe of the season, and it did not disappoint.

This recipe was adapted from Sally’s Baking Addiction — always love her recipes! But I usually spice them up.

In my version, I’ve added some cinnamon to the pumpkin dough, along with roasted pecans, orange zest, and bourbon vanilla extract in the filling…plus a bit more extract in the cream cheese icing. Add a bit of pumpkin to the icing too, if ya nasty. 😉

Let’s get to it!


What You’re In For:

Fluffy, soft, gooey cinnamon rolls that smell and taste of fall. Warm pumpkin, maple, and cinnamon flavors enveloped under a rich cream cheese icing with bourbon notes.

Effort Level: 8/10 — Expect to do these over a weekend, or at least, over most of a day.
Deliciousness Level: 9/10 — You won’t regret the effort! 🤤


What You’ll Need:

Dough:

  • 1/3 cup (80ml) whole milk
  • 2 Tablespoons (30g) unsalted butter
  • 1/2 cup (120g) canned pumpkin (not pumpkin pie filling)
  • 1/4 cup (50g) packed dark brown sugar (light would work, but won’t be as rich)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 2 and 1/4 teaspoons (1 standard package) instant yeast
  • 2 and 2/3 cups (335g) all-purpose flour (2 and 1/4 cups in the dough, remainder for rolling)

Filling:

  • 1/2 cup chopped pecans
  • 1 tablespoon orange zest
  • 3/4 cup (150g) dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 teaspoon bourbon vanilla extract (1/2 tsp. regular vanilla + 1/2 tsp. bourbon works too)
  • 6 Tablespoons (86g) unsalted butter, melted

Maple Bourbon Cream Cheese Icing:

  • 4 oz (114g) full-fat cream cheese, softened to room temperature
  • 2 tablespoons pure maple syrup
  • 2 tablespoons bourbon vanilla extract
  • 2 Tablespoons (30ml) whole milk
  • 1 cup (120g) confectioners’ sugar, sifted

Instructions:

  1. Prepare the dough:
    • Warm 1/3 cup milk and 2 tbsp butter together over the stove or in the microwave. Warm it until the butter is just melted (~1 minute—you don’t want it too hot). Set aside.
    • In a stand mixer (ideally) or large bowl and rubber spatula, add the following and beat on medium speed:
      • 1/2 cup pumpkin
      • 1/4 cup dark brown sugar
      • 1/4 teaspoon ground nutmeg
      • 1/4 teaspoon ground cinnamon
      • 1/2 teaspoon salt
    • Add the warm milk + butter combination and beat until combined.
    • Add 1 egg and 1 packet of instant yeast and beat until combined.
    • Set mixer to low speed, and add 1 cup of flour. Mix for about a minute, stopping to scrape the sides as needed.
    • Add 1 and 1/4 cups more flour and beat for 1 more minute. Dough should be soft, but hold its own at this point.
    • Grease a large bowl, and transfer the dough into it. Roll the dough around so it’s coated in the grease.
    • Cover bowl tightly with plastic wrap and allow to rise in a warm place until doubled (~1 hour 15 minutes).
      • If I need to turn the temperature in the kitchen up a bit, I’ll usually turn the oven on low (200° Fahrenheit) for a little while.
  2. Create your filling:
    • Toward the end of your waiting time for the dough, lightly mix the following together in a medium bowl, maintaining a coarse and crumbly texture:
      • 1/2 cup chopped pecans
      • 1 tablespoon of orange zest
      • 3/4 cups dark brown sugar
      • 1 tablespoon ground cinnamon
      • 1 teaspoon ground nutmeg
      • 1 teaspoon ground allspice
      • 1 teaspoon bourbon vanilla extract
  3. Prepare the rolls:
    • Once the dough has doubled, punch it (right in the kisser!!) to deflate, then turn it out onto a lightly floured surface. Knead the dough a bit until it’s smooth, adding more flour if you’re finding it too sticky.
    • Roll the dough out into a rectangle of about 18×11 inches.
    • Using a pastry brush or large spoon, spread about 6 tablespoons of melted butter evenly across the top. Sprinkle your filling evenly across the buttered area.
    • Roll the dough up tightly from the long side, like a log. Use your sharpest knife to cut your rolls into pieces about 1.5 inches thick.
    • In a greased 9 inch round or 11×13 pan, arrange the rolls so they’re nestled together nicely but not squished in.
    • Cover rolls in plastic wrap and again allow them to rise in a warm place until doubled (~1 hour).
  4. Bake the rolls:
    • Preheat your oven to 350° Fahrenheit.
    • Uncover your rolls and bake them for 23-28 minutes. Consider covering them toward the end of your bake time if you notice them starting to over-brown.
  5. Prepare the icing:
    • Using a handheld or stand mixer, beat 4oz room temperature cream cheese on medium speed in a medium bowl until smooth.
    • Add 2 tablespoons whole milk and 2 tablespoons maple syrup and beat on high until smooth.
    • Add 1 cup sifted powdered sugar and beat on medium until smooth and creamy.
    • Mix in 2 tablespoons bourbon vanilla extract, 1 tablespoon at a time to make sure the texture stays thick.
    • Optional: I’ve done a batch of these where I also added 1tablespoon of pumpkin puree to the icing. I loved it!
  6. Finishing touches:
    • Drizzle icing over warm cinnamon rolls — fresh out of the oven is best!
    • Goes amazing with a homemade apple cider. 😋


Enjoy! ♥

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