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Pumpkin Cinnamon Rolls with Salted Caramel Whisky Drizzle

by Peter Fehr 10 Jul 2020
pumpkin cinnamon rolls



1 1/2 cups whole milk
1/2 cup canola oil
1/2 cup white sugar
1 package (2 1/4 teaspoons) active dry yeast
1 and 1/4 cup pumpkin puree
4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon (heaping) baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Melted butter, for buttering pans


1/4 cup butter, melted
1/2 cup brown sugar
1/2 cup white sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup finely chopped pecans


1 bottle Gourmet Inspirations Salted Caramel Whisky sauce

For the dough: In a large saucepan, combine the milk, canola oil and sugar. Heat until hot but not boiling, then remove the saucepan from the stove and allow it to cool until the mixture is warm to the touch but not too hot. Sprinkle the yeast over the surface of the liquid and allow it to sit for 5 minutes. Stir in the pumpkin puree until combined.

Combine 4 cups of flour with the cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until it just comes together. Cover the saucepan with a dish towel and set in a warm place for 1 hour.

After 1 hour, the mixture should have risen to at least double in size. Stir in the baking powder, baking soda, salt and remaining 1/2 cup flour until totally combined.

Preheat the oven to 375 degrees F. Use melted butter to grease 3 pie pans (or a larger baking dish).

Turn out the dough onto a floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle generously with flour until easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 18 inches by 24 inches.

For the filling: Drizzle and spread the melted butter over the dough. Mix together the brown sugar, sugar, cinnamon, ginger and nutmeg in a medium bowl. Sprinkle this mixture all over the surface of the dough, covering all the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans.

Gently roll the dough tightly toward you. When it’s all rolled, pinch the seam closed and turn the roll over so that the seam is facing down. Slice into 1/2- to 3/4-inch slices and place the slices in the buttered pan(s). Allow to rise for 20 minutes.

Bake the rolls until golden, 15 to 18 minutes. Once cooled, frost the rolls with Gourmet Inspirations Salted Caramel Whisky sauce and dig in!

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