Pumpkin Pecan Cinnamon Rolls

Soft and gooey cinnamon pumpkin perfection.

"Nobody, and nothing, is perfect"- a phrase said by those who live bitter under the fact that no human will ever reach the perfection of a cinnamon roll.

Ingredients:

For the dough:

• 3 cups all-purpose flour

• 1/4 cup white sugar

• 3/4 tsp salt

• 2 tbsps unsalted butter, melted

• 1/2 cup whole milk

• 1 tsp vanilla bean paste, or extract

• 1/2 cup pumpkin puree

• 2 1/4 tsps instant yeast

• 1 egg

For the filling:

• 3 tbsps unsalted butter, softened

• 1/2 cup brown sugar

• 1 tbsp cinnamon

• 1/3 cup pumpkin puree

• 1/2 cup crushed roasted pecans

For the frosting:

• 6 oz cream cheese, softened

• 3 tbsps unsalted butter, softened

• 1 tsp vanilla

• 1/2 cup powdered sugar

For the pecan topping:

• 1/4 cup brown sugar

• 1/2 cup chopped pecans

• 1 tsp cinnamon

Directions:

1. In a large bowl, whisk together the flour, sugar and salt.

2. In a separate microwave-safe bowl, combine the butter and milk. Microwave until the butter has just melted, and whisk to combine. Pour in the yeast and continue whisking until fully dissolved.

3. Pour the yeast mixture into the dry ingredients, and add in the pumpkin puree, vanilla, and egg.

4. Mix until just combined, and pour over a lightly floured surface before kneading for 2-3 minutes, or until the dough is smooth. Cover the dough with a floured kitchen towel, and let rise for 15 minutes.

5. While rising, prepare the filling by combining the butter, brown sugar, cinnamon, pumpkin, and pecans. When fully combined, roll out the dough into a rectangle.

6. Spread the filling across the rectangle of dough, and roll it up. Cut the rolls out by using dental floss (wrap the floss around where you want to cut, and pull both sides of the floss), or use a knife.

7. In a greased baking pan, disperse your rolls. Cover with a kitchen towel or aluminum foil, and let rise for 2 hours, or until rolls double in size.

8. Just before rising is complete, preheat the oven to 375°F. Bake the rolls for 25-30 minutes, or until a toothpick can be inserted and removed cleanly.

9. While cooling, prepare the pecan topping by cooking the pecans, sugar, and cinnamon in a saucepan over medium heat. Stir the mixture continuously until the sugar melts and caramelizes around the pecans. Pour onto a parchment paper lined baking sheet, and let cool for the caramel to harden.

10. While the topping cools, prepare the cream cheese frosting by whipping together all frosting ingredients until light and fluffy.

11. Generously spread the frosting over the cinnamon rolls, and sprinkle with the pecan topping.

12. Enjoy warm!

Notes: If you have any extra rolls store them in the refrigerator for up to four days. If you want to reheat them, microwave them on a microwave safe plate, alongside a glass of water. The evaporating water will help replenish moisture to the cinnamon rolls.