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Sticky Pumpkin Pecan Cinnamon Rolls

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Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

We take The Best Cinnamon Rolls recipe and add pumpkin puree then slather with pumpkin cream cheese frosting. A very creamy, fluffy frosting with pumpkin puree and spices like cinnamon and nutmeg. Taking it a step above is the final layer of sticky caramel pecan topping that drips over the edges and seeks in all the folds. Imagine your favorite sticky bun combined with your favorite cinnamon roll, then add a little fall pumpkin to the mix.

Pro Tip

The caramel topping is great for many uses. Make extra, omit the pecans, and store in a condiment bottle. This sweet caramel sauce can be used in your morning espresso, as a dip for sliced apples and drizzled over just about anything. I like to top pancakes, waffles and my Banana Dutch Baby with caramel sauce.

Ingredients in Sticky Pumpkin Pecan Cinnamon Rolls

  • Pumpkin Puree – Such as Libby’s Pure Pumpkin in a can – or you can make your own using small pumpkins.
  • Pecans – I buy the Costco bag and store in the freezer, as nuts can be expensive.
  • Lemon – Lemon juice or the juice of a fresh lemon.
  • Egg – One preferably farm fresh egg.
  • Spices – Ground cinnamon and nutmeg make for that fall flavor.
  • Pantry Items – Flour, sugar, dark brown sugar, confectioner’s sugar, active dry yeast, vanilla, salt.
  • Dairy Items – Butter, heavy cream, sour cream and cream cheese.
Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Related Recipes

Get baking with these other delicious pastries. Sneak in your vegetables with Bright & Citrusy Lemon Zucchini Scones. Try our classic The Best Cinnamon Rolls for buttery, flaky cinnamon rolls and get your fall vibes going with Caramel Apple Scones . All these Out West Food & Lifestyle recipes are perfect for beginning bakers.

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.

Sticky Pumpkin Pecan Cinnamon Rolls

Sticky Pumpkin Pecan Cinnamon Rolls celebrate fall with pumpkin cream cheese frosting and sticky caramel pecan topping.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Rising Time 2 hrs
Course Breakfast
Cuisine Breakfast
Servings 6

Ingredients
  

  • ¼ oz. package quick rise yeast
  • ½ cup warm water
  • ½ cup warmed milk
  • ¼ cup granulated sugar
  • ½ cup melted butter
  • 1 tsp. salt
  • 1 egg
  • 3 ½ cups flour

Filling:

  • 1 1/4 cup or 3/4 of a 15 oz. can of pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup melted butter
  • 2 tbsp. cinnamon
  • ½ tsp. nutmeg

Pumpkin Frosting:

  • 4 oz. cream cheese room temperature
  • 1/2 cup or 1/4 of a 15 oz. can of pumpkin puree
  • 4 tbsp. butter room temperature
  • 1 cup confectioners sugar
  • 1/2 cup sour cream
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. lemon juice

Caramel Pecans

  • 1 cup pecans rough chopped
  • 4 tbsp. butter
  • 1 cup dark brown sugar
  • 1/2 cup heavy cream
  • 1/4 tsp. vanilla

Instructions
 

  • In a small bowl combine yeast and warm water. Set aside.
  • In a large bowl combine warm milk, sugar, melted butter, salt and egg. Add 2 cups of the flour and combine. Add yeast mixture and slowly add remaining flour until combined enough to knead on lightly floured board. Knead dough for about 10 minutes, then roll out into a rectangle approximately 16 x 10 inches (It doesn’t need to be perfect).
  • In a medium bowl combine all of the filling ingredients. Spread evenly over the rolled out dough.
  • Starting on the long side furthest away from you, roll dough evenly towards you, creating a long roll.
  • Cut into 6 slices and place in a buttered and sugared baking dish.
  • Cover with towel and let rise in a warm place until doubled in size, about 2 hours.
  • Heat oven to 350 degrees and bake until golden brown on edges, about 40 minutes. Remove from oven and let cool.

Pumpkin Frosting

  • Blend all ingredients together until creamy. When cinnamon rolls are cooled, spread frosting over top.

Caramel Pecans

  • Toast pecans on a sheet pan on lowest rack under broil until no longer chewy, about 3 minutes (be careful not to burn).
  • Melt butter in a sauce pan over medium heat. Add dark brown sugar and stir until combined. Add heavy cream and vanilla. Cook for about 5-7 minutes. Remove from heat and add toasted pecans.
  • Pour caramel pecan mixture over frosted cinnamon rolls.
Keyword Fall Baking, Pumpkin Dessert, Pumpkin Recipes

Caramel Apple Scones

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Caramel Apple Scones are made bakery style with tart granny smith apple and caramel pieces with caramel drizzle.

Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.

Kraft Caramel Bits are added together with apples to make these bakery style scones. They taste very similar to an apple fritter with gently sautéed apples in butter, cinnamon and brown sugar. This mixture gets folded into the fluffy scone batter. What really tops them off is the caramel drizzle. Sweet caramel pairs perfectly with tart Granny Smith apples. Sprinkle a few caramel bits on top of the scones right after the caramel drizzle.

The homemade caramel sauce makes extra, so be prepared to store the remaining sauce for another use. I keep condiment bottles on hand to store my sauces in. The extra caramel sauce can be used in a variety of ways, such as in your coffee, drizzled over banana pancakes or as a dip for cut apple slices. Store the caramel sauce in the refrigerator for about a week.

The addition of the apple mixture creates a wetter than normal dough. Make sure to have flour on hand and add a little as you need to make the cut dough transportable to the sheet pan. I like to use my metal kitchen scraper to portion the dough into scones. It also works really well for clean up of all that flour. Just scrape it off.

Ingredients in Caramel Apple Scones

  • Apples – Granny Smith apples are tart and sweet, perfect for baking.
  • Caramel Bits – Kraft Caramel Bits, little caramel chips smaller than the original caramels.
  • Pantry Items – Flour, sugar, brown sugar, baking powder, salt.
  • Vanilla – I like to buy good vanilla or find someone to bring it back from Mexico.
  • Cinnamon – Ground cinnamon, always try to buy the best.
  • Dairy Items – Butter, cream and an egg.
Caramel Apple Scones are packed with tart granny smith apple and caramel pieces with caramel drizzle.

Caramel Apple Scones

Caramel Apple Scones are made bakery style with tart granny smith apple and caramel pieces with caramel drizzle.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Dessert
Cuisine Breakfast
Servings 8

Ingredients
  

Caramel Apple Scones

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1/2 cup cream whipping cream
  • 1 large egg

Apple Mixture

  • 2 cups Granny Smith apples peeled and diced
  • 1 tbsp. butter
  • 1 tbsp. dark brown sugar
  • 1 pinch cinnamon

Caramel Sauce

  • 1/2 cup butter
  • 2 cups dark brown sugar
  • 1 cup cream whipping cream
  • 1/4 cup vanilla

Instructions
 

Caramel Apple Scones

  • Preheat oven to 400 degrees. Prepare a sheet pan by lining with parchment paper.
  • Combine flour, sugar, baking powder and salt. Grate in 1/2 cup butter (1 stick) and crumble together with flour mixture.
  • Add cream and whisked egg, blend until dough forms together.

Apple Mixture

  • In a small pan over medium heat, heat apples in butter, dark brown sugar and cinnamon for about three minutes.
  • Fold apple mixture into dough mixture until evenly distributed. Be careful not to overmix. You may need to add a little more flour if dough is too wet.
  • Form dough on a floured survey into a semi flat circle about the size of a dinner plate. Cut into 8 equal pie shapes. Place on parchment lined sheet pan. Bake for about 20 minutes at 400 degrees. Make caramel sauce while scones bake.
  • Remove from oven and let cool completely. Drizzle with caramel sauce.

Caramel Sauce

  • Melt butter in a small sauce pan over medium heat. Add dark brown sugar and stir until melted with butter. Add cream and vanilla. Continue to stir over medium heat until thickened, about 7-8 minutes. After drizzling scones, remaining caramel can be stored in the refrigerator for about a week.
Keyword Apple Recipes, Fall Baking

Related Recipes

Bright & Citrusy Lemon Zucchini Scones

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Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.

These sweet and savory scones are easy to whip up for breakfast. They are packed full of real lemon and zucchini, but what really makes them special is the lemon zest glaze. A very simple blend of powdered sugar, lemon juice and lemon zest makes for a beautiful glaze and the perfect sweetness.

These scones are a great way to use up the garden fresh zucchini. I know every year I try to plant less and less zucchini plants, but even with only one plant this year, I have an abundance of zucchini. The ever producing plant. I like to use my bigger coarse grater when preparing the zucchini for this recipe. That way there is noticeable zucchini in every bite and the beautiful green color really stands out.

When combining the dough ingredients, try not to over work. You want to mix until just combined. When forming into a flat circle, try to just barely pat it together. This will keep your scones nice and fluffy. No dense hockey pucks here! Let them cool before drizzling on the lemon zest glaze, otherwise it will slide right off.

Ingredients in Bright & Citrusy Lemon Zucchini Scones

  • Zucchini – I like to use a large grate for bigger pieces of zucchini.
  • Lemon – Two fresh, thick skinned lemons for zesting and juice.
  • Cream – Heavy cream also known as whipping cream.
  • Egg – Farm fresh eggs if possible for best flavor.
  • Butter – One stick of real butter straight out of the refrigerator and grated.
  • Pantry Items – Flour, I like unbleached, sugar, baking powder, salt, powdered sugar.

Related Recipes

Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.

Bright & Citrusy Lemon Zucchini Scones

Bright and Citrusy Lemon Zucchini Scones are made bakery style with plenty of shredded zucchini and a sweet lemon zest glaze.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Breakfast
Servings 8

Ingredients
  

Lemon Zucchini Scones

  • 2 cups flour
  • 1/2 cup sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup butter
  • 1 large lemon zested
  • 1 cup zucchini shredded
  • 1/2 cup cream
  • 1 large egg whisked

Lemon Zest Glaze

  • 1 cup powdered sugar
  • 1 large lemon juiced and zested

Instructions
 

Lemon Zucchini Scones

  • Preheat oven to 400 degrees. Prepare a sheet pan by lining with parchment paper.
  • Combine flour, sugar, baking powder and salt. Grate in 1/2 cup butter (1 stick) and crumble together with flour mixture. Using your hands, crumble in lemon zest and zucchini.
  • Add cream and whisked egg, blend until dough forms together.
  • Form dough into a semi flat circle about the size of a dinner plate. Cut into 8 equal pie shapes. Place on parchment lined sheet pan. Bake for about 20 minutes at 400 degrees.
  • Remove from oven and let cool completely. Drizzle with lemon zest glaze.

Lemon Zest Glaze

  • Add a little lemon juice at a time to powdered sugar while stirring with a whisk until creamy. Stir in lemon zest.

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

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New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.

Spices like allspice, clove, cinnamon, nutmeg and scotch bonnet peppers in Beecher’s New Woman Cheese create a complex flavor that mingles nicely with creamy eggs. Smoky thick cut bacon lardons just add to that earthy flavor. We roast our own red peppers and layer in fresh zucchini ribbons for a beautiful look.

Where to Find Beecher’s Cheese

Beecher’s Handmade Cheese is local to Seattle at historic Pike Place Market and is the original site. New York’s Flatiron District hosts the second site, but you can find this handcrafted cheese at most local grocery stores.

The best thing about Beecher’s handmade cheese is that they focus on foods that are free of all the bad stuff, like hydrogenated oils (a.k.a. trans fat), artificial preservatives, colors, and sweeteners. They also use local dairy farmer’s to supply the milk for their craft cheese.

Beecher’s New Woman Cheese has a very unique flavor. Jamaican jerk spices add an earthy, nutty, spice that is like no other cheese. In a dish as simple and mild as a quiche, it adds just the right amount of flavor and a hint of smokiness.

Tart Pan Vs. Quiche Pan Vs. Pie Pan

This recipe calls for a 1 inch thick, 9 inch round tart pan.  Tart pans have a removable bottom, making it easier to cut and serve buttery, flaky crusted dishes. The only difference in a tart pan vs. a quiche pan is the depth.  Quiche pans are deeper, usually about 2 inches deep.  If using a quiche pan, you will want to double the quiche filling ingredients.  The crust ingredients should be just fine, as you have a little extra to work with.

Sometimes, a pie pan is used to make quiche.  No removable bottom here, resulting in a need for a thicker crust. If using a pie pan, due to the depth, you will want to double the quiche filling ingredients as well as make more crust.  The crust will need to be rolled out slightly thicker than if using a tart pan or quiche pan.

When adjusting the recipe and doubling the quiche filling, make sure to increase the cooking time.  You will know when the quiche is fully cooked when it no longer jiggles in the middle.  You don’t want to over cook your quiche, just to the point where it has just stopped jiggling.  

Ingredients in New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

  • Beecher’s New Woman Cheese – A savory Jamaican jerk flavored cow’s milk cheese made in Seattle.
  • Bacon – Thick cut, smoked bacon, such as Hempler’s.
  • Zucchini – Smallish zucchini cut into long thin ribbons.
  • Red Bell Pepper – Good size, firm red bell pepper.
  • Eggs – Farm fresh is best, you can really tell the difference in the fluffiness.
  • Heavy Cream – Also called whipping cream.
  • Pantry Items – Butter, flour, salt, pepper.

Related Recipes

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche

New Woman Cheese, Bacon, Zucchini and Roasted Red Pepper Quiche takes flavor from Jamaican jerk spiced cheese, farm eggs and a butter crust.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 55 mins
Course Breakfast, Side Dish
Cuisine Brunch, Farm to Table
Servings 8

Equipment

  • 9" tart pan (1" deep)

Ingredients
  

Crust

  • 1 cup flour
  • 1/2 cup butter
  • 2-4 tbsp. cold water

Quiche Filling

  • 6 large eggs
  • 1/2 cup heavy cream
  • 1 cup roasted red bell pepper about 1 red bell pepper
  • 6 strips thick cut smoked bacon cooked, cut into large pieces
  • 1 small zucchini cut into thin, long ribbons
  • 2 cups Beecher's New Woman cheese grated
  • 1 pinch salt and pepper

Instructions
 

Crust

  • Pre-heat oven to 350 degrees.
  • Place flour in a bowl. Grate in cold butter. Crumble with fingers to combine into coarse crumbs. Add cold water 1 tablespoon at a time until dough can be formed into a ball. Wrap in plastic wrap and refrigerate for 15 minutes.
  • Remove dough from refrigerator. Place on floured surface and roll out into a circle shape a little larger than your tart pan. Gently fold circle in half, for ease of moving dough to tart pan. Lay in tart pan evenly, letting edges fold over tart pan edge. Press down along edge of tart pan to remove excess dough and create an even dough edge.
  • Bake in a 350 degree oven for 15 minutes with dough weighted down (place either parchment paper or foil down with dry beans on top OR use special pie weights). Remove pie weights and cook an additional 10 minutes. Crust will be just starting to turn golden brown.

Quiche Filling

  • In a large bowl, whisk eggs and heavy cream together. Fold in roasted red bell pepper, cooked bacon, zucchini ribbons, cheese, salt and pepper.
  • Pour into prepared tart crust. Bake for 30 minutes at 350 degrees.
  • Let rest before cutting. Can be refrigerated for up to two days.
Keyword beecher’s cheese, Tart Pan Quiche

Zesty Mexican Inspired Avocado Toast

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Zesty Mexican Inspired Avocado Toast combines layers of pinto beans, smashed avocado, pickled onions, Cotija cheese, cilantro and a fried egg on a bolillo roll.

If you like avocado toast, you will love this Mexican inspired version that uses a fresh Bolillo roll. This Mexican roll can be found in the bakery section of your local grocery store. They are the perfect size for building all the layers of this Zesty Mexican Inspired Avocado Toast a.k.a Avocado Molettes. Molettes are a Mexican sandwich using refried beans as the base and usually melted cheese. Our version is an open faced breakfast molettes with a sunny side up egg dripping over fresh cilantro, radish, pickled onion, smashed avocado, refried beans and a toasted Bolillo roll.

Ingredients

  • Bolillo Rolls – Mexico’s version of the baguette only shorter like a roll. it’s crusty on the outside and soft on the inside. Usually found in the bakery section of your grocery store and a key ingredient in this Zesty Mexican Inspired Avocado Molettes.
  • Refried Beans – I like to make my own by simmering soaked pinto beans in chicken broth with carrot and onion, then gently smashing with a fork. You can also use canned, but the flavor will be a little different.
  • Avocado – Smashed roughly with lime, salt and pepper.
  • Quick Pickled Onions – Red onions get pickled in just 15 minutes.
  • Bacon – Thick cut bacon cooked in the oven.
  • Cilantro – Fresh sprigs of cilantro.
  • Radish – Thinly sliced radish
  • Eggs – Fried egg – farm fresh is best and has a nice yellow yolk.
  • Cotija Cheese – Mexican crumbly cheese similar to feta.

Preparation

  1. Make the Quick Pickled Onions by soaking thinly sliced red onions in white vinegar, salt and sugar.
  2. Make the Smashed Avocado by smashing avocado together with lime juice, salt and pepper.
  3. Warm the refried beans and keep warm until ready to use.
  4. Cook the bacon in a 350 degree oven for 20 minutes.
  5. Butter and broil Bolillo roll halves.
  6. Fry eggs in butter over medium high heat until whites are firm and yolk is runny.
  7. Assemble: Spread some refried beans on Bolillo half, top with a little smashed avocado, some Quick Pickled Onions, cilantro, radish, Cotija cheese and your fried egg on top. Serve with bacon on the side.
Avocado Breakfast Molette is a Mexican inspired avocado toast with layers of pinto beans, smashed avocado, pickled onions, Cotija cheese, cilantro and a fried egg on a bolillo roll.

Zesty Mexican Inspired Avocado Toast

Zesty Mexican Inspired Avocado Toast combines layers of pinto beans, smashed avocado, pickled onions, Cotija cheese, cilantro and a fried egg on a bolillo roll.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Course Breakfast
Cuisine Farm to Table, Farmer’s Market, Mexican
Servings 4

Ingredients
  

  • 8 strips thick cut bacon
  • 2 Bolillo rolls split
  • 2-3 tbsp. butter
  • 2 cups refried beans
  • 4 eggs
  • 4 radishes sliced thinly
  • 15 sprigs fresh cilantro
  • 1/4 cup Cotija cheese

Quick Pickled Onions

  • 1 cup red onion sliced thinly
  • 1 cup white vinegar
  • 1 tsp salt
  • 1 tsp sugar

Smashed Avocado

  • 1 large avocado
  • 1 wedge lime
  • salt and pepper

Instructions
 

  • Preheat oven to 350 degrees.
  • Make the Quick Pickled Onions and the Smashed Avocado (see recipe below).
  • Warm the refried bean in a small pan over medium heat.
  • Place bacon strips on a sheet pan and cook at 350 degrees for 20 minutes.
  • Remove from oven and place on either wire rack or paper towels to catch the grease.
  • Butter each half of the Bolillo rolls.
  • Turn oven to broil and broil the Bolillo rolls until just browned. Remove from oven.
  • Heat a large sauté pan over medium high heat.
  • Add 1 tbsp. butter to the pan and let it melt.
  • Crack each egg separately in the pan and fry. Using a spatula, gently pull any egg white towards the egg yolk to create a nice round shape.
  • After about a minute, add 1 tbsp. water to the pan and cover. Cook until egg white is opaque and egg yolk is slightly soft to the touch. Remove from heat.

Quick Pickled Onions

  • Heat white vinegar, sugar and salt over medium heat until just hot. Place thin sliced red onions in a small bowl. Pout hot vinegar over red onions. let site for 15 minutes.

Smashed Avocado

  • Peel and peel the avocado. Place avocado in a bowl and roughly smash with a fork. Squeeze the juice from your lime wedge over the avocado, salt and pepper generously.

Assembly

  • Spread about 1/4 cup warmed refried beans on each toasted Bolillo half.
  • Next, spread 1/4 of the Smashed Avocado over the warmed refried beans.
  • Add a few sprigs of fresh cilantro, some pickled onions, sliced radishes and a fried egg.
  • Garnish with Cotija cheese and either crumble bacon or eat on the side.
Keyword Avocado Toast, brunch, Mexican Breakfast

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