Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting

The other day my daughter, Angela, told me, "Mom, I've tried several different desserts made with pumpkin and never liked any of them. We make seasonal pumpkin empanadas at work, and that too just did not hit a chord with me. I'm trying to figure out why anything pumpkin you've made tastes great and I actually enjoy it!"

I wasn’t quite sure how to reply to her interesting little analysis. I don't know, maybe it’s that I use my delicious Homemade Pumpkin Puree, or maybe it's the essence of "Valya’s Taste of Home," home-cooking. Compare for yourself and share your opinion.

These rolls..., 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!

Batter Ingredients:

1 cup (237 ml) – warm whole milk
2 tbsp. (25 g) – sugar
1 tbsp. (10 g) – dry yeast
6 large – eggs
1 cup (225 g) - sugar + 2 tbsp. (25 g)
4 oz. (113 g) – unsalted butter (melted)
¼ tsp. (3 g) - salt
1 tsp. (5 ml) – pure vanilla extract
6 ½ cups (813 g) – whole grain all-purpose flour

Pumpkin Filling Paste Ingredients:

4 oz. (113 g) – unsalted butter (softened)
1 cup (225 g) – Homemade Pumpkin Puree

½ cup (100 g) – brown sugar
1 tbsp. (8 g) – ground cinnamon
¼ tsp. (1.25 g) – ground nutmeg
2 cups (260 g) - pecans (¾ cup for inside the rolls and ¼ cup for topping per pan of rolls)

Greek Yogurt Frosting:

8 oz. (225 g) – cream cheese (softened)
4 oz. (113 g) – unsalted butter (softened)
½ cup (113 g) – sugar
½ cup (125 g) – Greek Yogurt plain (any kind)
1 tsp. (5 ml) – pure vanilla extract

Batter Instructions:

1. 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.

2. Cut butter into small pieces, transfer into a separate small pot. Place the pot on the warm burner (turned off) used to heat milk. The butter will be melted by the time you need it.

3. 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. (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.

Pumpkin Filling Paste Instructions:

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.

Greek Yogurt Frosting Instructions:

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. (I don't refrigerate it, but let it sit on a counter top until the rolls are ready for the cream, so the cream is soft when frosting the rolls.

Assembly Instructions:

1. 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.

2. 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).

3. 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.

4. 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. 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.

5. 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.

Pecan Caramel Pumpkin Rolls with Greek Yogurt Frosting

5 from 1 vote

Print Pin Rate

Course: Breakfast, Dessert

Prep Time: 2 hours 55 minutes

Cook Time: 25 minutes

Total Time: 3 hours 20 minutes

Servings: 24 rolls

Author: Valya's Taste of Home

Ingredients

• Batter Ingredients:
• 1 cup 237 ml – warm whole milk
• 2 tbsp. 25 g – sugar
• 1 tbsp. 10 g – dry yeast
• 6 large – eggs
• 1 cup 225 g - sugar + 2 tbsp. (25 g)
• 4 oz. 113 g – unsalted butter (melted)
• ¼ tsp. 3 g - salt
• 1 tsp. 5 ml – pure vanilla extract
• 6 ½ cups 813 g – whole grain all-purpose flour
• Pumpkin Filling Paste Ingredients:
• 4 oz. 113 g – unsalted butter (softened)
• 1 cup 225 g – Homemade Pumpkin Puree
• ½ cup 100 g – brown sugar
• 1 tbsp. 8 g – ground cinnamon
• ¼ tsp. 1.25 g – ground nutmeg
• 2 cups 260 g - pecans (¾ cup for inside the rolls and ¼ cup for topping per pan of rolls)
• Greek Yogurt Frosting:
• 8 oz. 225 g – cream cheese (softened)
• 4 oz. 113 g – unsalted butter (softened)
• ½ cup 113 g – sugar
• ½ cup 125 g – Greek Yogurt plain (any kind)
• 1 tsp. 5 ml – pure vanilla extract

Instructions

• Batter Instructions:
• 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) used to heat milk. 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. (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.
• Pumpkin Filling Paste Instructions:
• 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.
• Greek Yogurt Frosting Instructions:
• 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. (I don't refrigerate it, but let it sit on a counter top until the rolls are ready for the cream, so the cream is soft when frosting the rolls.)
• Assembly 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. 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.

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Looking for more pumpkin recipes? Here are some of our absolute favorites:
PUMPKIN PULL-APART BREAD WITH CARAMEL AND PECANS
HONEY PUMPKIN CAKE ROLL
CARAMEL PUMPKIN SCONES WITH PECANS

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