Pumpkin Pecan Cinnamon Rolls with Maple Bourbon Cream Cheese Icing

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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!

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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! 🤤

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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. 😋
     

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Enjoy! ♥

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