Pumpkin Pecan Cinnamon Rolls

I love breakfast. It just might be my favorite meal of the day! With dessert a close second. Very rarely though do I actually make breakfast though. It’s usually always something quick that I’m shoving in my mouth in the car rushing to get to work on time. Super classy and grown up, I know.

Now that I work a normal Monday-Friday shift (yay!!) the idea of making a real weekend breakfast has been sounding better and better. When I saw the Boise State football game wasn’t until 8:30pm last week, I knew we would be having a very late night and a big breakfast would be just what we needed the next morning.

The beauty of cinnamon rolls is that they can be made the day before, left in the fridge overnight, and quickly popped in the oven in the morning. This gives you time to drink your coffee and continue waking up, so you can fully appreciate the flavors of these rolls.

I had to add pumpkin, because I’m obsessed with fall, and swapped the traditional walnuts for pecans. Because I can. I personally love raisins in baked goods, though I know this is a very divided topic. As always, they could be easily left out if you’re in the anti-raisin club. Those combined with the cinnamon, spices and brown sugar, all covered in a powdered sugar glaze: perfection.

Our house ends up sleeping a lot of extras on game day. Our couches are quite comfortable and end up sucking you in for the night. Needless to say there were some stragglers left in the morning who were very excited to be my taste testers! Not surprisingly, these did not last long. Enjoy!

~Stephanie

Pumpkin Pecan Cinnamon Rolls (adapted from Better Homes and Gardens)

Dough:

• 5 c flour
• 1 package yeast
• 1 c milk
• 1/3 c butter
• 1/3 c sugar
• 1/2 tsp salt
• 1/2 c canned pumpkin
• 2 eggs

Filling:

• 2 tbsp melted butter
• 3/4 c brown sugar
• 1/4 c flour
• 1 tbsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp pumpkin pie spice
• 1/2 c raisins
• 1/2 c pecans
• 2 tbsp half and half

Glaze:

• 1  c powdered sugar
• 1/4 tsp vanilla
• 1 tbsp milk

1. Dough: In electric mixing bowl combine 2 cups of the flour and the yeast. Set aside.
2. In small sauce pan heat the milk, butter, sugar and salt until just warm and butter is melted, about 110-120 degrees.
3. Add milk mixture to flour and yeast. Beat on low for 1 minute.
4. Add eggs and pumpkin and beat on high for 3 minutes, scraping down sides of bowl as needed.
5. Attach dough hook to mixer (or use a wooden spoon) and gradually add as much of the remaining flour as you can. Dough should have a smooth elastic appearance.
6. Shape into ball and place in a greased bowl. Cover and let rise until double in size (1 hour).
7. Punch the dough down and let rest for 10 minutes.
8. Roll dough out on a floured surface to about 12×18 inches.
9. Filling: Melt butter and brush over dough, all the way to edges.
10. Combine brown sugar, flour and spices. Sprinkle evenly over dough, followed by raisins and pecans.
11. Roll dough up jelly roll style, into a log “hot dog style”. Pinch edges to seal.
12. Slice log into ~1 1/2 inch pieces to make 12 rolls.
13. Arrange rolls in a greased 9×13 pan. Cover and let continue to rise 45 minutes.
14. NOTE: If making the night before, cover with plastic wrap and place in refrigerator. Allow to come to room temperature in the morning before baking.
15. Brush dough with half and half.
16. Bake eat 375 for 25-30 minutes.
17. Filling: Combine all ingredients. Add an additional tsp of milk if needed to reach proper consistency. Drizzle over still warm rolls.