Ingredients
For the dough
500 gr AP flour
200 gr pumpkin puree
100 gr milk
60 gr sugar
60 gr butter, softened
10 gr dry yeast
10 gr salt
5 gr pumpkin spice
1 pasture raised egg
For the filling
150 gr brown sugar
100 gr pecans
5 gr pumpkin spice
3 gr salt
50 gr butter, softened
For the topping
150 gr butter
100 gr brown sugar
100 gr pecans
50 gr honey
5 gr vanilla paste
Tools
Stand mixer
Dough hook
Plastic wrap
Pan
Knife
Cutting board
Spatula
Dental floss
Directions
Step 1
Starting with the dough- in a stand mixer's bowl add the milk, sugar, yeast, egg, pumpkin puree, butter, flour, pumpkin spice and salt. Set the mixer on the second lowest speed and knead for 10-12 minutes, until the dough is smooth and elastic.
100 gr milk
60 gr sugar
10 gr dry yeast
1 pasture raised egg
200 gr pumpkin puree
60 gr butter, softened
500 gr AP flour
5 gr pumpkin spice
10 gr salt
Step 2
Remove the dough from the mixer's bowl, round into a tight ball and let it rest in an oiled bowl, covered with a plastic wrap, until doubled in size.
Step 3
In the meantime, work on the filling and topping.
Step 4
Filling- chop the pecans finely and add to a bowl together with brown sugar, pumpkin spice and salt. Mix and set aside.
150 gr brown sugar
100 gr pecans
5 gr pumpkin spice
3 gr salt
Step 5
Topping- in a small pot, combine the butter, brown sugar, honey and vanilla. Cook until the butter has fully melted, then remove from the heat. Chop pecans finely.
150 gr butter
100 gr brown sugar
50 gr honey
5 gr vanilla paste
Step 6
Line a 9X9 squared cake pan with a parchment paper and pour the topping sauce in the pan. Sprinkle the chopped pecans on top of the sauce.
100 gr pecans
Step 7
Back to the dough, once it's doubled in size, transfer the dough to a floured working surface and roll into 1/2 inch thickness rectangular sheet.
Step 8
Spread soft butter on top of the rolled dough and sprinkle the filling on top, make sure it's evenly spread.
50 gr butter, softened
Step 9
Roll the dough into a long cylinder shape and place in the fridge for an hour. It helps to get perfect rolls once we will cut the rolled dough.
Step 10
After an hour, using a dental floss, cut the rolled dough into 9 equal thickness rolls. Arrange the rolls in the pan on top of the sauce and the pecans.
Step 11
Cover the pan and let the rolls to proof for additional 30 min while you preheat the oven to 400F or 200C.
Step 12
Bake for 20 min.
Step 13
Remove the pan from the oven, let it sit for 10-15 min, then flip the pan upside down and eat immediately. If you want to eat it later and want the sugar sauce to be melted and gooey, just place the pan in a baking tray and fill up boiling water (in the tray around the cake pan).
Step 14
YASSS!
