I can't believe I am writing this in the very first day of Fall (even though you'll see this in a few days!)
I can't believe I am finally baking Fall sweets again. Today it's cinnamon pumpkin rolls' turn! Oh they have pecans and bourbon too! AAAAHHHH!!! *excited*
Listen, I really needed my house to smell like Fall today. Their scent and their flavor are magical!!! ✨🍂
Make your house smell like Fall: cinnamon pumpkin rolls for the win!
I love candles, I am OBSESSED with candles, but who needs one when you can bake cinnamon pumpkin rolls with pecans and bourbon?! Thank me later eheh
Joking aside, one of the reasons why I love baking and especially baking in this season, is that my house can smell like a bakery for a day. And I needed this to completely feel like the season started.
What is better than regular cinnamon rolls? I'll tell you what. THESE.
These have a sweet, nutty, roasted flavor which makes me go bananas!
Sweetness of the pumpkin.
Nutty of the pecans.
Roasted aroma from the bourbon whiskey (and the pecans as well).
Therefore, if you love all the above this is for YOU.
I will never stop loving regular homemade cinnamon rolls (I am obsessed with my kardemummabullar), I will always love them, BUT when I need a more complex flavor...THIS is the recipe.
How to make pumpkin rolls in 4 steps
This recipe is - in my opinion - easy and not too long. Let's see how to make these delicious cinnamon pumpkin rolls in a few steps.
P.S. the recipe card below is long but trust me, the recipe will be ready in about 2 hours so it's quite quick and simple.
1. Prepare the dough & proof for 1.5 hours
Into the large mixing bowl of a stand mixer, add lukewarm milk (doesn't have to be too hot. Never! You can also try soy milk or warm water), then sprinkle yeast and sugar. If yeast needs to be activated, let it chill for about 5-10 minutes until bubbly.
Activate stand mixer at low speed then add pumpkin puree and vanilla extract to the yeast mixture. I always start with a flat attachment first, so I make sure I incorporate every ingredient well. (at this point I also like adding cinnamon into the dough - you could try with pumpkin pie spice too)
Into the small bowl of the mixer, combine about 3.5 cups of flour and salt, then gradually add these dry ingredients to the liquid (I add about ⅔ of the total amount).
It's time to add the butter (a piece at a time): it has to be softened, I do not recommend using melted butter. You think it doesn't make a difference but it does.
Finally, add half of the egg (at room temperature) and let combine. Now add remaining bread flour, little by little so you can adjust the amount. You may need less or more.
>>> IMPORTANT: you have to be able to sort of analyse the dough and adjust the amount of dry:wet ratio and time of proofing. Baking is a science and it's highly influenced on the level of humidity and altitude in/of your environment. <<<
Change the attachment (at this point I use dough hook) and let knead at medium-low speed for about 8-10 minutes.
To understand if pumpkin dough is ready, take the windowpane test: gently stretch a small piece of dough with your fingers. If it doesn't tear immediately, then it's ready.
Place it into a grease bowl, let dough rise for about 1.5 hours in a warm place.
(you can do all this by hand, it will take a bit more time)
2. Prepare marinated pecans
The idea for the marinated pecans comes from Grandbaby Cakes (her recipe here).
I tested this recipe twice and the first time they were very good but couldn't taste the bourbon that much.
Marinating the pecans was a GREAT idea!!! They have time to absorb the roasted aroma.
Plus, they are super easy to make (I slightly changed the original recipe): in a small pan, toast chopped pecans. I prefer small pieces so I don't encounter problems when shaping my rolls. Keep an eye on them, when they are ready you should smell a nice toasted aroma.
Into a jar, add toasted pecans, bourbon and sugar. Shake for a few seconds then let marinate for 1.5 hours (or more!) while dough rests.
P.S. if you don't like bourbon, just use pecans all over the surface of the dough. To me, the bourbon gives that amazing sweet extra touch.
3. Prepare filling, roll out and proof for 30 minutes
Preparing the filling will take a few seconds: into a bowl, combine softened unsalted butter, light (or dark) brown sugar, ground cinnamon, all purpose flour. Set aside.
When the dough has double, gently place your hands on top of the dough to deflate it a bit. Roll it out on a floured work surface, using a rolling pin, into a large rectangle (50 x 35 cm / approx. 20 x 14 inches).
Strain the pecans from their liquid (do not waste it). Spread the filling then add the chopped marinated pecans all over the surface of the dough.
Tightly roll up the dough (starting from the longer side), until you get a large log, then use a sharp knife or dental floss to divide the rolls (you should get about 24 of them)
Arrange them on two lined baking sheets, cover with loose plastic wrap or a damp cloth, let them proof for about 30 minutes.
When proofed, brush with remaining egg.
Bake these amazingly easy pumpkin cinnamon rolls at 200°C / 390° F for about 10-12 minutes or until golden brown. It's really important that you keep an eye on them (every oven is slightly different from the other).
Once baked, let your deliccciousss homemade cinnamon rolls cool down on a cooling rack.
Then store into an airtight container.
And your fluffy pumpkin cinnamon roll is ready!
I think these were sweet enough, but in case you want a glaze, combine some of the bourbon you've used to marinate the pecans + powdered sugar.
Butter, bourbon, milk, egg... possible variations
To clarify, there are some non-negotiable ingredients in this recipe, and they are pumpkin, bourbon and pecans (duh!)
BUT I always like to find substitutions so here they are:
- Whole milk: you could try to use water, or soy milk. I tried with other recipes (like in my kardemummabullar one) and it worked.
- Egg: I use it to get a richer dough but you can try to skip it (haven't tested it). In this case use less flour.
- Bourbon-infused vanilla extract: just use vanilla extract. I've used Bourbon infused because it was an experiment from a while ago.
- Butter: into the dough you can try to use the same amount of vegan butter, or try with 85% of oil (no olive oil).
DO NOT use oil in the filling though.
- Bourbon: this is key but you could try with whiskey instead.
Personally I think you can easily make it vegan (but I cannot find a good vegan butter here so I havent' tested it).
In conclusion, again let me say these are so delicious. Mmm that pumpkin flavor!
How to store them
Like I said above, I store them into an airtight container (just make sure they're cooled down). I usually like to freeze them so I can eat them whenever I want.
Instead if I want to eat them next day, I simply place them into a ziplock bag and leave at room temperature, then re-heat them into my microwave for a few seconds.
If you make this recipe, please be sure to give it a rating and leave a comment! It would make me so happy! 🙂
Remember: if you try one of my recipes, tag me on Instagram or DM me the photos!
CINNAMON PUMPKIN ROLLS WITH BOURBON AND PECANS
I encourage you to use a scale when baking.
For the dough:
- ¼ cup + 2 tablespoons Light brown sugar - 40 g
- 2.5 teaspoons Dry yeast - 5 g
- ¾ cup Lukewarm milk - 150 g
- ½ cup Pumpkin purée - 100 g
- Ground cinnamon (optional)
- 1 tablespoon Bourbon-infused vanilla extract (or regular vanilla extract)
- 3.5 cups Bread flour - 430 g
- 1 teaspoon Salt
- 1 Egg (use just half) - at room temperature
- ¼ cup + 1 tablespoon Softened unsalted butter - 70 g
For the pecans:
- ¼ cup Bourbon - 40 g
- 1 tablespoon Light brown sugar
- ½ cup Chopped pecans - 45 g
For the filling:
- 5 tablespoons Softened unsalted butter - 75 gr
- ½ cup (approximately) Light brown sugar - 60 g
- 1 tablespoon Ground cinnamon
- 1 teaspoon All-purpose flour
- + "marinated" pecans
- The other half of the egg to brush
- First, into the bowl of a stand mixer, combine lukewarm milk, yeast and sugar. Let it chill for about 5 minutes. (if it needs to be activated, let chill until bubbly)
- Activate the stand mixer (I always use flat attachment first) at low speed. Then add pumpkin purée and vanilla extract (and cinnamon, if you want)
- Mix flour and salt and gradually add it to the stand mixer. When you added ⅔ of the flour, then add softened butter one piece at a time and let incorporate.
- Add half of the egg and let incorporate. Then add remaining flour. Change the attachment (use dough hook now) and let knead for about 8-10 minutes.
- To understand if it's ready, take the windowpane test: it's described in the post above.
- Let it proof for about 1.5 hours in a warm place.
- In a small pan, toast chopped pecans. I prefer small pieces so I don't encounter problems when shaping my rolls. They are ready in 2-3 minutes, depending on they're size (don't burn them!)
- Into a jar, add toasted pecans, bourbon and sugar. Shake for a few seconds then let marinate for 1.5 hours (or more!)
For the rolls:
- Prepare the filling: into a small bowl combine butter, sugar, cinnamon and flour, stir until creamy.
- When the fluffy dough has double, gently deflate it with your hands. Roll it out on a floured surface, into a 50 x 35 cm rectangle (20 x 14 inches).
- Strain the pecans from their liquid.Spread the filling then add the chopped marinated pecans all over.
- Tightly roll up the dough (starting from the longer side). Use a bread knife or dental floss to divide the rolls (you should get about 24 of them)
- Arrange them on 2 lined baking sheets, cover with plastic wrap or a damp cloth, let them proof for about 30 minutes.
- Preheat the oven to 200°C (390° F).
- Brush each roll with the remaining half egg (+ a splash of milk), then bake for about 10-12 minutes (depending on your oven).
Don’t forget to pin and share this easy and delicious recipe!
If you're obsessed with cinnamon and, well, baking...TRY THESE Swedish kardemummabullar NOW! The best cinnamon rolls (with cardamom) 😍
Other cinnamon rolls recipes
CHOCOLATE ORANGE CINNAMON ROLLS (similar to a traditional cinnamon roll but with orange chocolate filling)
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