BROWN BUTTER PUMPKIN PECAN ROLLS WITH MAPLE CREAM CHEESE FROSTING

Brown Butter Pumpkin Pecan Rolls with Maple Cream Cheese Frosting - Perfect for blustery autumn days. Crunchy candied pecans and silky maple frosting shine in these delicious morning rolls. clubnarwhal.blogspot.com
These Brown Butter Pumpkin Pecan Rolls are everything I love about autumn. Buttery sweet rolls swirled with cream cheese filling and topped with silky maple frosting. Sprinkle a generous helping of candied pecan crumbles on top of the whole blessed thing and you will weep tears of joy.
Every since I made Nutella-Stuffed Brown Butter Chocolate Chip Cookies  I have fought the urge to put brown butter in  every dessert I make. Friends, it is a losing battle. Mostly because brown butter’s warm, nutty flavor makes everything better. And in these rolls–I mean–there are absolutely no words. 
Brown Butter Pumpkin Pecan Rolls with Maple Cream Cheese Frosting - Perfect for blustery autumn days. Crunchy candied pecans and silky maple frosting shine in these delicious morning rolls. clubnarwhal.blogspot.com

These gorgeous rolls are a riff on one of my all-time favorite brunch recipes, Lemon Blueberry Cheesecake Swirl Rolls. Instead of a lemon filling, I laced these Pumpkin Pecan Rolls with gooey pumpkin cream cheese studded with scads of pecans. 
Brown Butter Pumpkin Pecan Rolls with Maple Cream Cheese Frosting - Perfect for blustery autumn days. Crunchy candied pecans and silky maple frosting shine in these delicious morning rolls. clubnarwhal.blogspot.com
The whole kit and caboodle gets elevated by these perfect candied pecans. Seriously, these guys are so addicting you will have to use your whole body to shield them from your family’s theiving fingers. The sweet-and-salty thing these pecans have going on is the perfect contrast to the creamy frosting. And good gracious, do they ever give the most satisfying crunch going down.  
Okay, please don’t let the length of the recipe scare you away. It looks like a lot to take in but at the end of the day you will be patting yourself on the back for making such complete autumnal bliss into reality. 
Brown Butter Pumpkin Pecan Rolls with Maple Cream Cheese Frosting - Perfect for blustery autumn days. Crunchy candied pecans and silky maple frosting shine in these delicious morning rolls. clubnarwhal.blogspot.com
BROWN BUTTER PUMPKIN PECAN ROLLS WITH MAPLE CREAM CHEESE FROSTING
Makes about 2 dozen rolls

Pumpkin Roll Dough
Adapted from Joshua Kennon
  • 1/3 cup brown butter, plus another 1/2 cup (1 stick) to brush on the rolled dough
  • 1 cup warm milk
  • 2 1/4 teaspoons yeast (or 1/4 oz. package)
  • 1 egg, room temperature
  • 1/2 cup white sugar
  • 7 oz. (half a can) pumpkin puree
  • 1 teaspoon salt
  • 4 1/2 – 5 cups all purpose flour


Pumpkin Cream Cheese Filling
Adapted from Willow Bird Baking
  • 8 oz. cream cheese, room temperature
  • 7 oz. pumpkin puree (the rest of the can)
  • 1/2 cup white sugar
  • 1 egg, room temperature
  • 1 cup dark brown sugar and 1 cup pecan bits (to sprinkle on top of the filling)

Combine all the filling ingredients (except for the brown sugar and pecan bits) and mix until smooth. 

Maple Cream Cheese Frosting
Adapted from Martha Stewart
  • 8 oz. cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • 2 tablespoons pure maple syrup
  • 2 cups powdered sugar

Whip all the frosting ingredients until light and fluffy.

PUMPKIN PECAN ROLLS INSTRUCTIONS
To make brown butter, cut up butter into cubes and put in a non-stick frying pan over medium heat. Stirring constantly, wait for the butter to melt completely. It will start to froth and you’ll see the milk solids turning golden brown. Take it off the heat immediately and pour into another container. Put in the fridge to cool. Brown butter makes everything better and this extra little step will make these rolls sing. I promise. 
Combine the milk and yeast in the bowl of a stand mixer. Add 1/3 cup of the cooled brown butter, egg, sugar, pumpkin, and salt. Slowly add the flour one cup at a time and knead with the dough hook. The dough should be elastic and feel a bit like shaggy Playdough. It will hold its shape. Transfer dough to a lightly oiled bowl and cover with plastic wrap. Place in a warm place (we use our microwave) and let rise until double in size, about an hour.
Divide the dough into two equal rounds. Put the first round on a floured surface, cover, and allow to rest for 10 minutes. Roll the dough into a rectangle approximately 18 x 10 inches. Brush the rolled dough with half of the remaining brown butter (about 1/4 cup) and smooth half of the pumpkin cream cheese filling over it. Sprinkle the smoothed filling with half of the dark brown sugar and and half of the pecans (you can use plain or candied in the filling), then roll the whole shebang into a long tube.
Using dental floss, cut the tube into 12 equal pieces and transfer to a greased baking dish leaving spaces between each roll. Repeat the above steps for the second roll of dough. You should get about two dozen rolls from this recipe.
Let the rolls rise for another half hour, or until double in size. Bake at 350 degrees for 18-20 minutes. Cool slightly then slather with maple cream cheese frosting. Sprinkle with candied pecan crumbles  (recipe below) and thoroughly enjoy!

Candied Pecan Crumbles
Adapted from Simple Recipes
  • 1 egg white
  • 1 Tablespoon water
  • 1/4 teaspoon vanilla extract
  • 1 1/2 cup pecan bits
  • 3/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
Mix the egg white, water, and vanilla until frothy. Stir in the pecan bits. Transfer to a plastic bag filled with sugar, cinnamon, and salt. Shake until pecan bits are coated. Bake at 300 degrees for thirty minutes on baking pan lined with parchment paper. The pecans will harden as they cool.

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