Take your favorite pumpkin pie filling and swirl it between the best tasting cinnamon rolls on the planet and you have these knock-your-socks-off crazy good Pumpkin Pie Cinnamon Rolls. I mean, I don’t think it gets better than this.
The dough comes together easily once it has risen. The key is to make sure it rises. I’ve have had plenty of yeast doughs that have failed to rise because the yeast was either too old, the milk was too hot, or too cold, therefore not allowing the yeast to do its magic. Since then, I’ve made sure to use “fresh” yeast and also use a cooking thermometer for optimal temp for the yeast to activate. Finding a dry warm area to let your dough rise can also be a dough killer. A trick I’ve learned is to preheat your oven to the lowest temp, turn it off and allow to cool for a few minutes. Place covered dough in oven (make sure it is turned off) to rise.
Once the dough has risen, plop it onto a floured working surface and begin rolling away.
Work the dough to form a long rectangle.
Keep rolling until it is close to 1/4 inch in thickness.
Spoon half of the melted butter over rolled out dough. Spread it out evenly.
Evenly spread pumpkin pie filling over dough.
Generously sprinkle on cinnamon and brown sugar mix.
And then sprinkle on toasted pecans.
Begin rolling, lengthwise.
Roll as tight as possible.
Pinch end with roll to seal.
Cut straight down into one inch to one and a half inch thick slices. Place into a well buttered pan, with plenty of space to grow. Cover pan and allow rolls to rise for another 20-30 minutes.
After second rise, bake at 350 degrees Fahrenheit for 15-18 minutes, or until lightly golden on the top (do not over bake these guys!). Allow to cool for 5 minutes before icing.
Pour icing over warm cinnamon rolls.
Mmmmmmm…..moment of silence please.
4 1/2 cups all-purpose flour
2 cups milk
1/2 cup coconut oil
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 packets of active dry yeast
Pumpkin Pie Filling:
1 - 16 ounce can of pumpkin puree
2/3 cup brown sugar
1 tablespoon pumpkin spice powder
Cinnamon & Sugar Filling:
2 sticks of butter, melted (about 1 cup)
2 tablespoons ground cinnamon
3/4 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 cups of toasted pecans, roughly chopped
Vanilla Bean Frosting:
2 cups powdered sugar
3/4 stick of butter, melted
2 teaspoons pure vanilla extract
1/4 teaspoon vanilla bean paste
1/2 cup of milk
1 1/2 cups toasted pecans, chopped
To make the dough: In a medium sauce pan over medium heat, combine the milk, coconut oil, and sugar and cook until the sugar dissolves (a few minutes). **Make sure that the liquid does not come to a boil. Once the sugar is dissolved, remove the mixture from heat and let cool to lukewarm (110F) temperature. Sprinkle the dry yeast on top and let sit for 10 minutes.
Meanwhile, in a large bowl, add flour, salt, baking soda, and baking powder and give it a good stir.
After 10 minutes is up for yeast and milk mixture, gently stir. Pour milk into prepared dry ingredients bowl and mix until ingredients are well incorporated. Cover pot with a clean dish towel and let dough rise for 1 hour in a dry, warm place.
To make the pumpkin pie filling: In a small sauce pan over a medium heat, add pumpkin puree, sugar and pumpkin pie spice. Cook for 5 minutes while stirring, until sugar is dissolved. Set aside to cool.
For the cinnamon sugar filling: Mix 3/4 cup brown sugar with 2 tablespoons ground cinnamon and 1/2 a teaspoon of salt. Set mix aside.
Once the dough is done rising, plop it down onto a floured surface. Start working the dough with a rolling pin. Roll it into a long,1/4 inch thick rectangle. Spoon about 1/3 or more of melted butter over the the rolled dough. Then smooth over pumpkin pie filling evenly across buttered rolled out dough. Sprinkle generously with cinnamon and brown sugar mix and then toasted pecans.
Preheat oven to 350 degrees Fahrenheit.
Begin slowly rolling dough lengthwise. Try to keep it as tight of a roll as possible. Once you reach the end, pinch ends to close/seal it. Cut roll into 1 inch to 1 1/2 inches and lay in a greased baking pan. Make sure to give plenty of room to grow. Cover pans and allow cut rolls to rise for another 20-30 minutes before baking. Pour remainder of melted butter over each roll.
Bake for 15-17 minutes, until lightly browned. Do not over bake these puppies.
For the vanilla bean frosting: Whisk powdered sugar, melted butter, milk, vanilla extract and vanilla bean paste (from the inside of 1/2 of a vanilla ban pod) and mix until smooth.
Pour frosting over cooled, but still warm, cinnamon rolls.
Makes between 2 1/2 to 3 dozen rolls of goodness.