Pumpkin Pecan Cinnamon Rolls

I found this recipe for Pumpkin Pecan Cinnamon Rolls online and I knew I had to fit it into one of our Cheat Days! I was a little nervous that it would be too pumpkin-y but the flavor was just perfect. This is a great breakfast item if you plan on having people over for Thanksgiving! You can make it ahead of time and then the morning of, just throw it into the oven. Your house will smell like fall baking!

Pumpkin Pecan Cinnamon Rolls

by Lindsey

Keywords: bake bread breakfast dessert cinnamon pecans

Ingredients (serves 2-4)

Cinnamon Roll Ingredients:

• 1/4 c sugar
• 2 tsp pumpkin pie spice
• 1/2 c chopped pecans
• 1 package refrigerated pizza dough, regular or thin crust
• 1 tbs melted unsalted butter

Glaze Ingredients:

• 1 tsp cinnamon
• 2 tbs milk
• 3/4-1 c powdered sugar

Instructions

Preheat the oven to 350* and spray a 8 or 9 inch pie plate with nonstick spray.

If you are using regular dough, roll out it out on some wax paper and flatten with a rolling pin. If you are using thin crust, you can skip the rolling pin step.

Mix the pecans, pumpkin pie spice and sugar in a small bowl.

Brush the dough with melted butter.

Sprinkle the pecan mixture evenly all over the dough.

Roll up the dough on the longer edge so that you end up with a long, skinny roll.

Slice the roll into one inch pieces and place in the pie plate.

Bake for 30 minutes or until golden brown.

While the cinnamon rolls are baking, prepare the glaze by combining all the ingredients together until it is nice and smooth.

When the cinnamon rolls come out, drizzle the glaze over the top.

Eat warm!

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