Pumpkin Pecan Cinnamon Rolls are a warm seasonal treat that are perfect for breakfast, or paired with a cup of coffee for an afternoon snack.
Finally, a semi-relaxing weekend! And by that, I mean I’ve been busy in the kitchen and doing laundry and all that stuff.
Which is good. Oddly enough, I find myself much more relaxed when I’ve spent time working in the kitchen and working on the blog.
One of my projects was to make these Pumpkin Pecan Cinnamon Rolls.I had some leftover cream cheese frosting from a job I did a little while ago, and I’ve been meaning to use it up. I also had leftover pumpkin from the same job, and figured cinnamon rolls might be the best way to use both of them.
And what goes better with a cinnamon roll than a cup of coffee? I received the new iCoffee machine to review.
It’s got six rotational jets that move the grounds around while the water heats around them. It’s nifty too, because not only will it play a little Mozart snippet when it starts and when the coffee’s ready, but there’s a window and a light so you can watch:
I suppose I could’ve taken a video, but I didn’t bother (ie., I was caffeine-deprived enough I didn’t want to figure out the video setting on my camera!). This does seem to take a bit longer than a regular drip coffee maker, but I suppose that’s due to the rotating and the steaming of the grounds.
But I will say that especially if you like French pressed coffee, the wait is worth it.
I did notice there was less of that “coffee brewing” smell, and the bitterness was next to non-existent.
The coffee itself also had an interesting mouthfeel (sorry, I know, I hate that word too). It seemed more viscous than regular coffee, which was strange, but not in a bad way.
It will take some getting used to, as far as figuring out the proper ratio for coffee versus water, but I have to say, I think I like the iCoffee.
DISCLOSURE: I was provided the iCoffee machine to review, but was under no obligation to post about it. All opinions are my own.
- 3 1/4 C All-Purpose Flour
- 1 package active dry yeast
- 1/2 C pumpkin puree (NOT pumpkin pie filling)
- 2/3 C whole milk
- 2 Tbsp. sugar
- 4 Tbsp. butter, divided
- 1/2 tsp. salt
- 1 large egg, lightly beaten
- 1/2 C packed brown sugar
- 1 tsp. cinnamon
- 1/2 C pecan pieces
- 1 C Cream Cheese Frosting
- In the bowl of a stand mixer, whisk together 1 1/2 C of the flour and the yeast.
- In a small saucepan, whisk together the pumpkin, milk, sugar, 2 Tbsp. of butter, and the salt. Warm over low heat until the butter is melted and the mixture reaches 120-130 degrees F.
- Add the pumpkin mixture to the flour mixture, along with the beaten egg. Beat with the paddle attachment on low speed for 30 seconds, then increase the speed to high and beat for 3 minutes.
- Switch to the dough hook, lower the speed and begin adding the rest of the flour. Once all the flour has been added, knead for about 6 minutes, until the dough is smooth and elastic.
- Place the dough in an oiled bowl, turning once, cover and let rise in a warm place for 1 hour, or until doubled in size.
- Turn the dough out onto a floured surface and roll out into a 12 x 15-inch rectangle. Melt the remaining 2 Tbsp. of butter, and brush over the dough.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle over the dough. Top with the pecan pieces.
- Beginning from the long end, roll up the dough, pinching the seam to close. With a serrated-edge knife, trim the ends, then cut into 12 equal pieces. Place the rolls in a well-greased 9 x 13-inch baking dish or into 2 well-greased 10-inch round pans. Cover, and let rise 30 minutes.
- While the rolls are on their second rise, preheat the oven to 375 degrees F. When the rolls are ready, bake for 22-25 minutes, or until golden brown. Let cool 10 minutes before topping with the Cream Cheese Frosting. Serve warm.
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