{"id":17512,"date":"2021-10-07T08:52:55","date_gmt":"2021-10-07T07:52:55","guid":{"rendered":"https:\/\/healthylittlecravings.com\/?p=17512"},"modified":"2022-11-25T13:33:32","modified_gmt":"2022-11-25T12:33:32","slug":"cinnamon-pumpkin-rolls","status":"publish","type":"post","link":"https:\/\/healthylittlecravings.com\/en\/cinnamon-pumpkin-rolls\/","title":{"rendered":"Cinnamon Pumpkin Rolls With Pecans And Bourbon"},"content":{"rendered":"\n

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!<\/strong> Oh they have pecans and bourbon too! AAAAHHHH!!! *excited* <\/em><\/p>\n\n\n\n

Listen, I really needed my house to smell like Fall today. Their scent and their flavor are magical!!! ✨🍂 <\/p>\n\n\n\n

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Jump to recipe<\/a><\/div>\n<\/div>\n\n\n\n
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Make your house smell like Fall: cinnamon pumpkin rolls for the win!<\/h2>\n\n\n\n

I love candles, I am OBSESSED with candles, but who needs one when you can bake cinnamon pumpkin rolls with pecans and bourbon<\/span><\/strong>?! Thank me later eheh<\/p>\n\n\n\n

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<\/span><\/strong> to completely feel like the season started.<\/p>\n\n\n\n

What is better than regular cinnamon rolls? I'll tell you what. THESE.
These have a sweet, nutty, roasted flavor<\/span><\/strong> which makes me go bananas!<\/p>\n\n\n\n

Sweetness of the pumpkin.
Nutty of the pecans.
Roasted aroma from the bourbon whiskey (and the pecans as well).<\/p>\n\n\n\n

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<\/a><\/em><\/strong>), I will always love them, BUT when I need a more complex flavor<\/span><\/strong>...THIS is the recipe.<\/p>\n\n\n\n

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How to make pumpkin rolls in 4 steps<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

1. Prepare the dough & proof for 1.5 hours<\/h3>\n\n\n\n

Into the large mixing bowl of a stand mixer, add lukewarm milk<\/span><\/strong> (doesn't have to be too hot. Never! You can also try soy milk or warm water), then sprinkle yeast<\/span><\/strong> and sugar<\/span><\/strong>. If yeast needs to be activated, let it chill for about 5-10 minutes until bubbly.<\/p>\n\n\n\n

Activate stand mixer at low speed then add pumpkin puree<\/span><\/strong> and vanilla extract<\/span><\/strong> 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)<\/p>\n\n\n\n

Into the small bowl of the mixer, combine about 3.5 cups of flour and salt<\/span><\/strong>, then gradually add these dry ingredients to the liquid (I add about \u2154 of the total amount).<\/p>\n\n\n\n

It's time to add the butter<\/span><\/strong> (a piece at a time): it has to be softened, I do not<\/strong> recommend using melted butter. You think it doesn't make a difference but it does.
Let incorporate.<\/p>\n\n\n\n

Finally, add half of the egg<\/span><\/strong> (at room temperature) and let combine. Now add remaining bread flour<\/span><\/strong>, little by little so you can adjust the amount. You may need less or more. <\/p>\n\n\n\n

>>> IMPORTANT:<\/span> 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.<\/span><\/strong> <<<<\/p>\n\n\n\n

Change the attachment (at this point I use dough hook) and let knead at medium-low speed for about 8-10 minutes.<\/p>\n\n\n\n

To understand if pumpkin dough is ready, take the windowpane test<\/strong>: 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.<\/p>\n\n\n\n

(you can do all this by hand, it will take a bit more time)<\/em><\/p>\n\n\n\n

2. Prepare marinated pecans<\/h3>\n\n\n\n

The idea for the marinated pecans comes from Grandbaby Cakes<\/em> (her recipe here<\/a>).
I tested this recipe twice and the first time they were very good but couldn't taste the bourbon that much. <\/p>\n\n\n\n

Marinating the pecans was a GREAT idea!!! They have time to absorb the roasted aroma.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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>\n\n\n\n

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.<\/p>\n\n\n\n

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3. Prepare filling, roll out and proof for 30 minutes <\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

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). <\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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)<\/p>\n\n\n\n

Arrange them on two lined baking sheets, cover with loose plastic wrap or a damp cloth, let them proof for about 30 minutes.<\/p>\n\n\n\n

4. Bake!<\/h3>\n\n\n\n

When proofed, brush with remaining egg.
Bake these amazingly easy pumpkin cinnamon rolls at 200\u00b0C \/ 390\u00b0 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).<\/p>\n\n\n\n

Once baked, let your deliccciousss homemade cinnamon rolls cool down on a cooling rack.
Then store into an airtight container. <\/p>\n\n\n\n

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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.<\/p>\n\n\n\n

Butter, bourbon, milk, egg... possible variations<\/h2>\n\n\n\n

To clarify, there are some non-negotiable ingredients in this recipe, and they are pumpkin, bourbon and pecans (duh<\/em>!)<\/p>\n\n\n\n

BUT I always like to find substitutions so here they are:<\/p>\n\n\n\n