Pumpkin Crunch Cinnamon Rolls Recipe

Prepare the Dough

In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well.

Warm the Milk and Butter

In a small saucepan, warm the milk and butter over low heat until the butter is melted. Remove from heat and let cool until lukewarm.

Combine Wet Ingredients

Add the lukewarm milk and butter mixture to the dry ingredients. Crack in the eggs and mix until a dough forms.

Knead the Dough

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.

Let the Dough Rise

Place the dough in a greased bowl, cover with a clean cloth, and let rise in a warm place for about 1 hour, or until doubled in size.

Prepare the Filling

In a medium bowl, combine the pumpkin puree, brown sugar, cinnamon, nutmeg, and vanilla extract. Stir until well combined.

Add Pecans

Fold in the chopped pecans into the pumpkin mixture.

Roll Out the Dough

Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle about 1/4 inch thick.

Spread the Filling

Spread the pumpkin filling evenly over the rolled-out dough, leaving a small border around the edges.

Roll the Dough

Starting from one long edge, tightly roll the dough into a log. Pinch the seam to seal.

Cut into Rolls

Slice the log into 12 equal pieces and place them in a greased baking dish. Let rise for another 30 minutes.

Preheat the Oven

Preheat your oven to 350°F (175°C).

Bake the Rolls

Bake the rolls in the preheated oven for 25-30 minutes, or until golden brown.

Prepare the Topping

While the rolls are baking, prepare the cream cheese topping by beating the cream cheese, powdered sugar, milk, and cinnamon in a bowl until smooth.

Frost the Rolls

Once the rolls are out of the oven and slightly cooled, spread the cream cheese topping generously over the rolls.