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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

Caramel Apple Spice Cakes

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Caramel Apple Spice Cakes, sweet, sticky caramel apple topping with a spiced apple cake are the perfect semi-homemade treat for fall.

These semi-homemade Caramel Apple Spice Cakes are an easy way to add a little something special to your box of cake mix.

Apples are the first thing I think of for fall, as I’m not a huge pumpkin spice fan. Located in Washington State where nearly 60% of the U.S. apples are grown, we have our fresh pick for the season. For this recipe I use Gala apples, but any apple will work here. Granny Smith apples are one of my favorites for baking and another great choice.

Caramel Apple Spice Cakes take about 25 minutes from start to finish. Just mix up a box of Betty Crocker Spice Cake Mix or your favorite box mix, add a teaspoon of my caramel apple topping, bake according to package directions and finish with more of my caramel apple topping.

Caramel apple topping comes together in just 5 minutes on your stove top. Diced apples coated in a cinnamon sugar mixture and sauteed in butter with a splash of cream and vanilla makes a sticky sweet topping and let’s you know that fall has arrived.

Print Pin

Caramel Apple Spice Cakes

Caramel Apple Spice Cakes. sweet, sticky caramel apple topping with a spiced apple cake are perfect for fall.
Course Dessert
Cuisine Dessert
Keyword Apple Desserts, Fall Desserts, Semi-Homemade
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12

Equipment

  • Muffin tins
  • Parchment paper or muffin liners

Ingredients

  • 1 15.25 oz box Spice cake with pudding in the mix
  • 3 cups apple diced (about 4 apples)
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup butter
  • 1 tbsp cream
  • 1/2 tsp vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Mix together spice cake according to package directions.
  • Toss together diced apple, granulated sugar and cinnamon in a small bowl.
  • Melt butter in a medium sauce pan over medium heat. Add apple mixture and saute for 3-5 minutes until apples are tender. Add cream and vanilla. Remove from heat.
  • Prepare muffin tins with parchment paper or liners. Fill each muffin tin 3/4 full. Add a teaspoon of apple mixture to the top of each.
  • Bake for 15 minutes at 350 degrees, or until cooked though and edges starting to just brown.
  • Let cool, then top each with the remaining caramel apple topping.

A Dash of Cinnamon

The cinnamon sugar mixture that coats the apples in this recipe transform plain old apples into fall flavored apples. Cinnamon comes from the bark of trees in the genus Cinnamomum. It dates back to 2000 BC and has been used to treat coughs, sore throats and arthritis. Today it is known to be an antioxidant and anti-inflammatory and can be found in several different grades ranging in quality. I like to keep my package of cinnamon sticks tightly sealed to maintain the freshness and flavor.

Similar Recipes

  • A perfect twist on the traditional, this Pumpkin Cream Pie with Chili Lime Pepitas combines layers of pumpkin and whipped cream over a graham cracker crust.
  • People wait all year for the fall flavors of pumpkin spice and it’s so easy to turn your favorite cinnamon rolls into pumpkin cinnamon rolls!
  • Peaches coated in apple bourbon glaze in all butter pie crust

No Bake Banana Dream Dessert

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This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and is topped with toasted meringue.

I call this No Bake Banana Dream Dessert because one spoonful is like a dream. It’s light, creamy and highly addicting, which is a good thing because it has a refrigerator life span of about two days. Similar to the classic banana pudding with Nilla wafers, this dessert uses Italian lady fingers, which really hold up to the creamy layers of deliciousness. If serving at a gathering, you want to plan to make this dessert at least two hours ahead of time to allow all the flavors to soak into the lady fingers.

Ingredients

  • Lady Fingers – Savoiardi Italian Lady Fingers are my favorite – Look for the Amazon link below.
  • Bananas – Look for firm bananas, don’t use old bananas.
  • Eggs – Farm fresh eggs give the best color when making the pudding.
  • Milk – Whole milk.
  • Vanilla – Pure vanilla extract.
  • Sugar – Granulated sugar.
  • Cornstarch – For thickening the pudding.
  • Butter – I use salted butter, even though we are adding salt to the pudding.
  • Salt – Just plain old table salt.
  • Cream of Tartar – This gives the meringue it’s fluffiness.
This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and it's topped with toasted meringue.

No Bake Banana Dream Dessert

This No Bake Banana Dream Dessert combines layers of lady fingers, bananas, vanilla pudding, whipped cream and it's topped with toasted meringue.
Print Recipe Pin Recipe
Course Dessert
Cuisine Dessert

Equipment

  • Butane torch

Ingredients
  

  • 48 lady finger cookies About 2 packages Savoiardi Italian
  • 3-4 bananas cut in 1/2 inch round slices

Pudding Layer

  • 3 cups whole milk
  • 8 large egg yolks whites reserved for meringue
  • 2/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 tsp salt
  • 1 tbsp. butter
  • 1 tsp vanilla

Whipped Cream Layer

  • 1 cup heavy whipping cream
  • 1 tbsp. granulated sugar
  • 1 tsp vanilla

Meringue Layer

  • 4 egg whites Half of reserved egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar

Instructions
 

Pudding Layer

  • Heat milk in a small pot over medium heat until warmed.
  • Whisk egg yolks, sugar, cornstarch and salt together in a bowl.
  • Slowly mix about a cup of the warm milk into the eggs mixture to temper. Then, pour egg mixture into remaining milk and stir constantly while cooking over medium heat until thickened, about 8-10 minutes. Do not let the mixture boil.
  • Once thickened, remove from heat and add vanilla and butter.

Whipped Cream

  • Add cream, sugar and vanilla to a refrigerated 'cold' bowl.
  • Using a mixer, beat on high speed for about a minute until thick and creamy. Do not over beat.

Meringue Layer

  • Place egg whites, cream of tartar and sugar in a bowl. Using a mixer, beat on high speed until stiff peaks form.

Assembly

  • Place a single layer of lady fingers over the bottom of a square dish.
  • Spread half of the pudding evenly over the lady fingers.
  • Add a single layer of sliced bananas over the pudding layer.
  • Spread all of the whipped cream over bananas.
  • Add a single layer of lady fingers over the whipped cream.
  • Spread the remaining pudding over the lady fingers.
  • Top with meringue, using the spatula to form peaks.
  • If desired, use the butane torch to brown the top of the meringue. Store in the refrigerator up to two days.
Keyword Banana Cream Pie, Banana Dessert, Banana Layer Dessert, Banana Pudding

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Fresh Raspberry Lemonade Pound Cake

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Fresh Raspberry Lemonade Pound Cake, raspberry and lemon cream between buttery lemon pound cake with lemon cream cheese frosting and fresh raspberries.

Fresh, sweet raspberries are the perfect fruit to pair with bright citrusy lemon in this Fresh Raspberry Lemonade Pound Cake. Lemon is added to every step of this cake from the frosting to the filling and even the pound cake with accents of sweet raspberries.

This buttery pound cake holds up perfectly to the raspberry and lemon pastry cream, making for the perfect slice of cake. I happened to have my mother’s raspberry freezer jam to use for the filling, but store bought jam would work as well. The fresher the flavor, the better. If you have the extra time, grab another pint of raspberries and cook over medium heat with a little sugar to make a quick jam filling.

Ingredients

  • Lemon Pound Cake – A traditional sour cream pound cake with sugar, butter, eggs, vanilla, sour cream, flour, baking soda, salt and the addition of lemon juice and zest.
  • Lemon Pastry Cream – A simple classic pastry cream with milk, sugar, salt, cornstarch, flour, egg yolks, butter, vanilla and added lemon juice and zest.
  • Lemon Cream Cheese Frosting – Butter, cream cheese, powdered sugar and, yes, more lemon juice. MUST have butter and cream cheese at room temperature or your frosting will be full of lumps (trust me on this)
  • Raspberries – Fresh raspberries for garnish and more if making the raspberry filling from scratch.
Fresh Raspberry Lemonade Pound Cake, raspberry and lemon cream between buttery lemon pound cake with lemon cream frosting fresh raspberries.

Fresh Raspberry Lemonade Pound Cake

Fresh Raspberry Lemonade Pound Cake, raspberry and lemon cream between buttery lemon pound cake with lemon cream cheese frosting and fresh raspberries.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 1 hr
Course Dessert
Cuisine Dessert, Valentine’s Day
Servings 8

Equipment

  • Two – 7 inch spring form pans

Ingredients
  

Lemon Pound Cake

  • 2 1/2 cup granulated sugar
  • 1 cup butter
  • 6 large eggs
  • 1 tsp vanilla
  • 1 cup sour cream
  • 3 cup flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/4 cup fresh lemon juice
  • 1 Tbsp. lemon zest

Lemon Pastry Cream

  • 1 1/4 cup whole milk
  • 1/4 cup granulated sugar
  • 1/8 tsp salt
  • 2 Tbsp. cornstarch
  • 1/2 Tbsp. flour
  • 1/4 cup whole milk
  • 2 large egg yolks
  • 1 Tbsp. butter
  • 1 tsp vanilla
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. lemon zest

Lemon Cream Cheese Frosting

  • 1 cup butter room temperature
  • 8 oz. cream cheese room temperature
  • 3 cup powdered sugar
  • 2 Tbsp. fresh lemon juice

Raspberry Filling

  • 1/2 cup fresh raspberry jam freezer jam work the best

Other

  • 1 pint fresh raspberries

Instructions
 

Lemon Pound Cake

  • Preheat oven to 350 degrees.
  • Cream together sugar, butter, eggs, vanilla and sour cream in a bowl into smooth.
  • Combine flour, baking soda and salt in another bowl.
  • Slowly combine the dry mixture with the cream mixture.
  • Stir in lemon juice and zest.
  • Split batter in two equal parts and pour into 7 inch non-stick spring form pans. Bake at 350 degrees for about 60 minutes or until inserted toothpick comes out clean. Remove and let cool before removing from pan.
  • Prepare the lemon pastry cream and lemon cream cheese frosting while cake is cooling.

Lemon Pastry Cream

  • Combine 1 1/4 cup whole milk, sugar and salt in a sauce pan over medium high heat until sugar is dissolved.
  • Stir together cornstarch, flour, 1/4 cup whole milk and egg yolks.
  • Add a ladle of the warm sugar mixture with the cool egg mixture to temper the eggs. Stir to combine. Then, pour that mixture in with the sugar mixture in the sauce pan. Continue to cook while stirring, until thickened.
  • Remove from heat and add butter, vanilla, lemon juice and lemon zest.

Lemon Cream Cheese Frosting

  • Cream butter and cream cheese together using an electric hand mixer. Slowly add powdered sugar until creamy, then add lemon juice and finish mixing.

Assembly

  • Spread about a 1/2 cup of the lemon pastry cream over bottom layer of lemon pound cake. Spread about 1/2 cup of raspberry jam over the lemon pastry cream, then top with second lemon pound cake. Frost cake, saving any left over frosting in the refrigerator for another use. Decorate the top of the cake with fresh raspberries.
Keyword Layered Pound Cake, Pound Cake, Valentine’s Cake
Valentine's Raspberry Lemonade Pound Cake

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