Pumpkin Pecan Cinnamon Rolls

By srumbel

A light pumpkin cinnamon roll made without yeast and filled with a rich cinnamon sugar goodness.
from insidebrucrewlife.com

Ingredients

• For the Filling
• 3/4 cup brown sugar
• 1/4 cup sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 Tablespoon melted butter
• 1/2 cup pecan chips
• For the Dough
• 2 1/2 cups flour
• 2 Tablespoons brown sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup pumpkin puree
• 7 Tablespoons butter, divided
• 3/4 cup butter milk
• For the Frosting
• 4 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• 1/4 cup pecan chips

Preparation

Step 1

Combine the filling ingredients until it resembles a course sand. Set aside.
Stir together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Slowly beat in the buttermilk, pumpkin, and 2 Tablespoons melted butter until a soft dough forms. Place on a floured surface and knead 8-10 times. Press the dough into a 1ox14 inch rectangle. Make sure to keep the surface floured.
Spread 2 Tablespoons butter on the dough. Spread the filling over the butter. Roll up and cut into 9 even slices. Grease an 8x8 pan with 1 Tablespoon butter and place the rolls on top. Drizzle with the remaining 2 Tablespoons butter. Bake at 425 degrees for 16-18 minutes. Cool slightly.
Stir together the frosting ingredients, except the nuts. Spread on the rolls and sprinkle with nuts. Store in the refrigerator in a sealed container. Makes 9 rolls.