Really Lazy Pumpkin Pecan Cinnamon Rolls
For the Dough
1/2 cup whole milk
2 tablespoons unsalted butter
1 1/2 teaspoons active dry yeast
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk
For the Filling
1/2 cup brown sugar
1/2 cup pecans, chopped
2 tablespoons cinnamon
6 tablespoons butter, melted
For the Glaze
1/2 tsp ginger powder
1/2 cream cheese
1/4 cup maple syrup
3 tablespoons butter, melted
1/4 cup milk or cream
2-4 Tbsp powdered sugar to thicken
1/2 cup whole milk
2 tablespoons unsalted butter
1 1/2 teaspoons active dry yeast
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour
1/4 teaspoon salt
1 large egg yolk
For the Filling
1/2 cup brown sugar
1/2 cup pecans, chopped
2 tablespoons cinnamon
6 tablespoons butter, melted
For the Glaze
1/2 tsp ginger powder
1/2 cream cheese
1/4 cup maple syrup
3 tablespoons butter, melted
1/4 cup milk or cream
2-4 Tbsp powdered sugar to thicken
- Warm butter and milk until lukewarm (not hot!)
- Add yeast and let sit
- Meanwhile, combine all other dough ingredients in stand mixer
- Add yeast mixture and let rise
- Preheat oven to 350F
- Roll out dough on floured surface
- Brush melted butter over dough
- Mix all other filling ingredients and spread evenly over buttered surface of dough
- Roll dough to contain filling
- Cut rolled dough into 9 even slices
- Place slices on side in buttered baking dish
- Bake for 20 minutes.
- Mix all ingredients until smooth
- Pour glaze over baked rolls
