Bourbon Pecan Pumpkin Cinnamon Rolls

Directions

1. Proof yeast: In a large bowl or stand mixer add warmed milk, yeast, and 1 tablespoon of the sugar. Stir to combine then let mixture sit for a few minutes, until yeast is proofed and is foamy.

2. Make dough: Add the remaining sugar, melted butter, pumpkin and egg then mix until well combined. Add salt, baking powder, baking soda, and 2 cups of flour. Mix well.

3. Knead: Add additional flour, 1/2 cup at a time, mixing well between each addition until the dough starts to pull away from the sides of the bowl. Mix for several minutes until the dough is smooth and elastic. It should be soft and slightly sticky but not stick to a clean finger. Add more flour if needed.

4. First Rise: Place dough in a well-greased bowl, cover with a towel and allow to rise for 1 to 1 1/2 hours, or until doubled in size.

5. Roll Out: Punch dough down, place on a lightly floured counter and roll into an 18x20 inch rectangle. Spread softened butter all over the dough, leaving 1” border, and evenly spread the pecans and syrup from the Grandma Hoerner’s Bourbon Pecan Pie Filling over your dough. Starting on the shorter (18” side) roll up into a log. pinch the ends to seal them and tuck them under the roll.

6. Cut the dough into 8 slices and place the cut rolls in a greased 9x13inch baking dish

7. 2nd Rise: Cover with a cloth and allow to rise for 1 hour.

8. Top: Drizzle the top of your rolls with the heavy whipping cream.

9. Bake: Preheat oven to 375 degrees. Bake for 17-25 minutes, until centers are no longer soft/doughy.

10. Cinnamon Cream Cheese Frosting: Mix the butter and cream cheese for 2 minutes, until smooth and fluffy. Add bourbon vanilla bean paste, powdered sugar and cinnamon and whip for a few more minutes. Smooth frosting over warm cinnamon rolls.