I just adore the fresh, clean change in the air. School starts again, routine is put back into place, home is welcoming and cozy, coffee is sipped, candles are burned, treats are baked...
This particular treat is one more hit for my pumpkin obsession... these were actually inspired by my favorite fall treat, Pumpkin Spice Lattes.
I got this original caramel roll recipe from my sweet friend, Amy, and it has been a staple in our house ever since. I can't even begin to count how many times I have made these!
I especially love that I can make these the night before and let them rise in the fridge to bake off fresh in the morning.
Whenever we have company, it's one of my favorite ways to spoil them - without killing myself in the process!
Pumpkin Spice Caramel Pecan Rolls Recipe
Ingredients:
2 cups chopped pecans
2 loaves frozen bread dough (rhodes brand works well), mostly thawed
1 1/4 cups butter
1 large package vanilla pudding mix (cook, not instant!)
1 regular package butterscotch pudding mix (cook, not instant!)
1 cup firmly packed brown sugar
1/2 cup pumpkin purée
1 tablespoon pumpkin pie spice
2 tablespoons heavy cream
Directions:
Grease a 9x13" or larger baking dish with lots of butter. Sprinkle the chopped pecans into the bottom of the dish. Cut the thawed bread dough into small chunks (scissors work really well for this!) and spread out on top of the pecans, filling the pan evenly.
In a medium saucepan, melt together the butter and the pudding mixes, brown sugar, pumpkin, spices and cream until smooth. Pour the caramel mixture over the dough in the baking dish.
Cover with plastic wrap and place in the fridge overnight.
In the morning, remove the pan from the fridge to warm up to room temperature and raise a bit more while you preheat the oven to 350ºF.
Place the rolls into the oven and bake for 35-45 minutes, until a piece taken out of the center (or just a peek if you don't want to mess with the prettiness!) is cooked through and no longer doughy.
If you'd like, place a large platter over the top of the baking dish and gently flip the caramel rolls out onto the platter so the caramel sauce and pecans can pour all over the buns.
