These Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting..., guys, trust me, are indescribably incredible! Especially fresh and warm out of the oven; they just melt in your mouth. Oh, yum!
The slight touch of sour that is Greek Yogurt in the frosting is a perfect match with the sweet and fluffy pumpkin buns and pecans. Drizzled caramel finishes the touch of this fall dessert, breakfast treat, or a delicious snack. You pick the time and it works!
We had one batch as an after-dinner dessert and another batch I covered with plastic food wrap and refrigerated. Then in the morning, pulled it out, let it rise, then baked it. And we had ourselves a quick and absolutely delicious breakfast that paired wonderfully with a cup of hot coffee on a cold and rainy day. Give it a try, but I want to warn you that they’re pretty addicting. You may have to hold yourself back, or your hand will reach for a second roll! Enjoy!
Table of Contents
📋 Recipe Ingredients
Batter Ingredients
- Organic whole milk
- Organic sugar
- Dry active yeast
- Eggs (I used home raised chicken eggs)
- Unsalted butter (melted)
- Sea salt
- Pure vanilla extract
- Whole grain unbleached all-purpose flour
Pumpkin Filling paste Ingredients
- Unsalted butter (softened)
- Homemade Pumpkin Puree
- Brown sugar
- Ground cinnamon
- Ground nutmeg
- Pecans
Greek Yogurt Frosting Ingredients
- Cream cheese (softened)
- Unsalted butter (softened)
- Sugar
- Greek yougurt
- Pure vanilla extract
🔪 Recipe Instructions
How to Make Pumpkin Rolls Batter
Heat milk over high heat on a top stove in a small pot until just barely warm to touch. Turn off the burner. Remove from heat, add 2 tbsp. (25 g) sugar, and whisk with a wire whisk until dissolved. Then add yeast and whisk again until dissolved. Keep in a warm place for 15 - 30 minutes to proof.
Cut butter into small pieces, transfer into a separate small pot. Place the pot on the warm burner (turned off I used to heat milk on). The butter will be melted by the time you need it.
Beat eggs and a cup of sugar together at high speed for 5 minutes. Add salt, vanilla, melted butter, and stir with a hand whisker.
Then add proofed yeast, stir again with a hand whisker. Using the dough hook attachment stir in sifted flour by adding one cup at a time until the dough is smooth and not so sticky (about 10 minutes).
If you don’t have a KitchenAid mixer you may also complete these steps by hand. Remove the hook attachment. Place the dough in a warm place and let it rise for a couple of hours.
NOTE: I transferred the dough into a large glass bowl so I may use the mixer bowl to make the frosting while the dough is rising.
Toast pecans in the preheated oven at 350 F (180 C) for 10 minutes. Remove from oven and let it cool.
How to Make Pumpkin Filling Paste
Mix together softened butter and pumpkin puree. Add brown sugar, cinnamon, and nutmeg. Combine everything together well with a wire whisk and set aside until ready for use.
How to Make Greek Yogurt Frosting
Beat together cream cheese and sugar for a minute at high speed. Add butter, beat for another minute. Scrape down the cream off the sides of the mixer bowl, add Greek yogurt and vanilla, and beat once more for 2-3 minutes. Set aside until ready for use.
NOTE: I don't refrigerate it, but let it sit on a countertop until the rolls are ready for the cream, so the cream is soft when frosting the rolls.
👩🏻🍳 Assembling Instructions
After the dough triples in size, it’s done rising (about 2 hours). Split the dough into two equal portions. Place the first half onto a floured working surface.
Roll it out into a rectangular shape. Spread half of the pumpkin filling evenly over the dough. Sprinkle ¾ cup of toasted and cooled pecans (retain the remaining ¼ to top the rolls after frosting them).
Roll into a log and pinch the ends together. Cut about 1” (2.5 cm) thick rolls with a string. Repeat the same instructions with the second half of the dough.
Place rolls onto a 9 X 13 baking pan lined with parchment paper. Let the rolls rise for 30 minutes in the pan prior to baking. Repeat the same steps with the second half of the batter.
NOTE: This batch makes about 24 rolls. You may use a bigger baking pan instead of the 2 small ones shown in the pictures.
⏲️ Baking Time
Drizzle caramel sauce right before baking. Bake rolls in preheated oven at 350 F (180 C) for 25 – 30 minutes or until light golden brown.
Remove from the oven and let the rolls cool for 15 minutes before frosting.
Once the rolls cooled to room temperature slather on the frosting and sprinkle the remaining ¼ cups of toasted pecans (per pan of rolls).
Drizzle more caramel sauce over the frosting before serving.
Recipe Card
Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting
Ingredients
Batter Ingredients
- 1 cup – warm whole milk
- 2 tbsp. – sugar
- 1 tbsp. – dry yeast
- 6 large – eggs
- 1 cup - sugar + 2 tbsp.
- 4 oz. – unsalted butter (melted)
- ¼ tsp. - salt
- 1 tsp. – pure vanilla extract
- 6 ½ cups – whole grain unbleached all-purpose flour
Pumpkin Filling paste Ingredients
- 4 oz. – unsalted butter (softened)
- 1 cup – Homemade Pumpkin Puree
- ½ cup – brown sugar
- 1 tbsp. – ground cinnamon
- ¼ tsp. – ground nutmeg
- 2 cups - pecans (¾ cup for inside the rolls and ¼ cup for topping per pan of rolls)
Greek Yogurt Frosting Ingredients
- 8 oz. – cream cheese (softened)
- 4 oz. – unsalted butter (softened)
- ½ cup – sugar
- ½ cup – Greek yogurt plain
- 1 tsp. – pure vanilla extract
Instructions
How to Make Pumpkin Rolls Batter
- Heat milk over high heat on a top stove in a small pot until just barely warm to touch. Turn off the burner. Remove from heat, add 2 tbsp. (25 g) sugar, and whisk with a wire whisk until dissolved. Then add yeast and whisk again until dissolved. Keep in a warm place for 15 - 30 minutes to proof.
- Cut butter into small pieces, transfer into a separate small pot. Place the pot on the warm burner (turned off I used to heat the milk on). The butter will be melted by the time you need it.
- Beat eggs and a cup of sugar together on high speed for 5 minutes. Add salt, vanilla, melted butter, and stir with a hand whisker. Then add proofed yeast, stir again with a hand whisker. Using the dough hook attachment stir in sifted flour by adding one cup at a time until the dough is smooth and not so sticky (about 10 minutes).
- If you don’t have a KitchenAid mixer you may also complete these steps by hand. Remove the hook attachment. Place the dough in a warm place and let it rise for a couple of hours.
- Toast pecans in the preheated oven at 350 F (180 C) for 10 minutes. Remove from oven and let it cool.
How to Make Pumpkin Filling Paste
- Mix together softened butter and pumpkin puree. Add brown sugar, cinnamon, and nutmeg. Combine everything together well with a wire whisk and set aside until ready for use.
How to Make Greek Yogurt Frosting
- Beat together cream cheese and sugar for a minute on high speed. Add butter, beat for another minute. Scrape down the cream off the sides of the mixer bowl, add Greek yogurt and vanilla and beat once more for 2-3 minutes. Set aside until ready for use.
Assembling Instructions
- After the dough triples in size, it’s done rising (about 2 hours). Split the dough into two equal portions. Place the first half onto a floured working surface.
- Roll it out into a rectangular shape. Spread half of the pumpkin filling evenly over the dough. Sprinkle ¾ cup of toasted and cooled pecans (retain the remaining ¼ to top the rolls after frosting them).
- Roll into a log and pinch the ends together. Cut about 1” (2.5 cm) thick rolls with a string. Repeat the same instructions with the second half the dough.
- Place rolls onto a 9 X 13 baking pan lined with parchment paper. Let the rolls rise for 30 -45 minutes in the pan prior to baking. Repeat the same steps with the second half of the batter.
Baking Time
- Drizzle caramel sauce right before baking. Bake rolls in preheated oven at 350 F (180 C) for 25 – 30 minutes or until light golden brown.
- Remove from the oven and let the rolls cool for 15 minutes before frosting. Then, slather on the frosting and sprinkle the remaining ¼ cups of toasted pecans (per one pan of rolls).
- Drizzle more caramel sauce over the frosting before serving.
Notes
- I transferred the dough into a large glass bowl so I may use the mixer bowl to make the frosting while the dough is rising.
- I don't refrigerate it, but let it sit on a countertop until the rolls are ready for the cream, so the cream is soft when frosting the rolls.
- This batch makes about 24 rolls. You may use a bigger baking pan instead of the 2 small ones shown in the pictures.
🍽 Serving Suggestion
Enjoy a warm roll with a homemade cup of latte!
🥐 Similar Recipes
- Pumpkin Pull-Apart Bread with Caramel and Pecans
- Honey Pumpkin Cake Rolls
- Glazed Pumpkin Pecan Scones
- Easy Soft and Fluffy Pumpkin Dinner Rolls
Check out Top 10 Pumpkin Fall Recipes!
Kitchen items I used in making this recipe:
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This recipe was originally posted on October 21, 2016 (original picture below). I updated the pictures and the post for a better user experience. This post may contain affiliate links. Read my disclosure.
Annie says
Hi Valya, did you mean to say 40 oz instead of 4? Excited to make this!:) Thanks!
valya'stasteofhome.com says
Hi Annie! What do you mean 40 oz. instead of 4? 4oz. of softened butter is correct if that's what you mean.
Angelica says
Hello Valentina. I am making these right now. Not Shute what kind of flour do I need to use. White whole wheat flour. Whole wheat? Thank you for your great recipes!
valya'stasteofhome.com says
Hi Angelica. If you don't have white whole wheat flour you can use white all-purpose or Canadian flour. I hope this helps. Let me know if you have more questions. Thanks 🙂
Angelica says
Thank you! I wasn't sure what kind of flour should I use so I used 1 cup of white whole wheet flour and rest of it regular all-purpose flour. Both are King Arthur brand. When the dough was mixing it was very sticky so I added little more than 1 cup of flour extra. What brand of flour do you use? I think that is important because every brand is different. And if you use white whole wheet flour do buns turn out a dark color? Thank you! Waiting for buns to rise and will bake them in 25 mins☺
valya'stasteofhome.com says
I use many different kinds like King Arthur, Ardent Mills Harvest, Central Milling Company (organic, the natural choice), Kansas Dimond White Whole Wheat flour, to name a few. I would love to see the picture of the rolls if you don't mind sharing. Thank you for trying out my recipes.
Angelica says
What caramel sauce do you use? Thank you!
valya'stasteofhome.com says
Please see the creamer post where I have a picture of the caramel sauce -> https://www.valyastasteofhome.com/homemade-vanilla-caramel-coffee-creamer/ Thank you 🙂
Angelica says
Thank you Valentina! Buns came out DELICIOUS! Soft ( even though I thought I used too much flour), just the right amount of sweetness. Perfect! I made many yeast recipes before and I can compare. My family loved it! Thanks again! God bless your big family!
valya'stasteofhome.com says
You are very welcome Angelica! I'm glad your family liked it. We absolutely love these buns! They are pretty addicting to be honest with you. Try to find white whole wheat flour, they taste much better than just made out of regular all-purpose flour. You can find that flour in natural grocery stores or order on line. Thank you for an awesome feedback. God's blessings to you and your family as well!!!
Katia says
These look SO good! I think my boys would love this treat. Thanks for sharing.
valya'stasteofhome.com says
They are truly delicious! I'm sure they will, my kiddos love it very much. Thank you for stopping by Katia 🙂
Alice says
Wow! Looks amazingly delicious! Will be making it soon.
valya'stasteofhome.com says
Thank you so much! Let me know how it turns out for you. Thanks for stopping by Alice 🙂