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Pecan Pumpkin Rolls https://www.metro.ca/userfiles/image/recipes/brioches-citrouille-pacanes-11367.jpg PT1H00M PT1H05M PT4H05M
For dough:In a bowl of a stand mixer, whisk flour, salt, 2 tablespoons granulated sugar, 1 tablespoon pumpkin spice and set aside.Warm-up milk in the microwave for about 30 seconds then stir in 1 teaspoon sugar and 1 tablespoon traditional yeast. Set aside for the yeast to activate/puff, about 10 minutes.At slow speed with a paddle attachment, add the eggs, butter, pumpkin puree, and milk with the yeast until you see a shaggy consistency.Swap paddle out for kneading hook and knead for about 7 minutes until the dough becomes smooth, shiny, and somewhat sticky at the bottom. If too sticky, add a tablespoon of flour at a time.Form the dough into a ball and transfer to an oiled bowl. Cover with plastic, place in a warm area for about 1 hour, or until the dough has doubled in size.Meanwhile line the bottom and sides of a 9 x 13-inch rectangular baking pan with parchment paper.For the filling, mix the pumpkin purée, brown sugar, almond flour, cinnamon in a bowl, cover, and set aside.Once the dough has doubled, punch it down and transfer to a lightly floured work surface. Roll out into a large rectangle about 18 x 15 inches.Spread the filling over the dough with an offset spatula leaving about an inch along the longer-sided edges. Sprinkle the Selections Pecan Pieces evenly overfilling.Tightly roll dough starting with the longer edge.With seam side down, cut the dough into 12 equal parts with a sharp serrated knife.Preheat oven to 375°F with oven rack in center.Place rolls in the prepared baking pan and cover with plastic. Let rise for about 40 minutes or until the rolls start touching each other and are almost double in size.While waiting for the second rise, make the glaze. In a medium bowl, whisk the icing sugar and maple syrup. Cover with plastic wrap and set aside.Once the rolls have risen, remove the plastic and bake for 25 minutes or until rolls are golden.While still warm, drizzle rolls with all the glaze. Or save half the glaze for when the rolls have cooled to create a cool drizzle effect.Enjoy!*Pumpkin Purée from Scratch:Ingredients:Baking pumpkin about 850g - 900g (skin on)Instructions:Preheat oven to 375°FCut the pumpkin into quarters and scoop out the pumpkin seeds and stringy flesh.Bake for 35-40 minutes or until a fork can easily pierce the skin.Cool until flesh is safe to handle about 20 minutes.Scoop the flesh out into the food processor and blend down until pumpkin becomes a smooth purée.
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For dough: 4.5 cups (1125 ml) Selection unbleached flour 1 teaspoon (5 ml) salt 3 tablespoons (45 ml) white granulated sugar + 1 tsp for the yeast 1 tablespoon (15 ml) pumpkin pie spice 1 cup (250 ml) milk 1 tablespoon (30 ml) traditional yeast 3 tablespoons (45 ml) Selection unsalted butter 2 eggs 3/4 cup (180 ml) fresh pumpkin purée see below for notes (substitute: canned pumpkin purée) For filling: 1 1/2 cup (375 ml) pumpkin purée (*see below for pumpkin purée from scratch) 3/4 cup (180 ml) packed brown sugar 1 cup (250 ml) almond flour 1 teaspoon (5 ml) cinnamon 1/2 lb (200 g) Selection pecan pieces For glaze: 1 1/2 cups (375 ml) Icing sugar 3/4 cup (180 ml) pure maple syrup
Pecan Pumpkin Rolls

Pecan Pumpkin Rolls

Rate this recipe
3 Votes
12
Accompaniments
1:00
Preparation
1:05
COOKING
4:05
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For dough:
  • 4.5 cups
    (1125 ml)
    Selection unbleached flour
  • 1 teaspoon
    (5 ml)
    salt
  • 3 tablespoons
    (45 ml)
    white granulated sugar + 1 tsp for the yeast
  • 1 tablespoon
    (15 ml)
    pumpkin pie spice
  • 1 cup
    (250 ml)
    milk
  • 1 tablespoon
    (30 ml)
    traditional yeast
  • 3 tablespoons
    (45 ml)
    Selection unsalted butter
  • 2
    eggs
  • 3/4 cup
    (180 ml)
    fresh pumpkin purée see below for notes (substitute: canned pumpkin purée)

  • For filling:
  • 1 1/2 cup
    (375 ml)
    pumpkin purée (*see below for pumpkin purée from scratch)
  • 3/4 cup
    (180 ml)
    packed brown sugar
  • 1 cup
    (250 ml)
    almond flour
  • 1 teaspoon
    (5 ml)
    cinnamon
  • 1/2 lb
    (200 g)
    Selection pecan pieces

  • For glaze:
  • 1 1/2 cups
    (375 ml)
    Icing sugar
  • 3/4 cup
    (180 ml)
    pure maple syrup
Imprimer ma sélection

Preparation

For dough:

In a bowl of a stand mixer, whisk flour, salt, 2 tablespoons granulated sugar, 1 tablespoon pumpkin spice and set aside.

Warm-up milk in the microwave for about 30 seconds then stir in 1 teaspoon sugar and 1 tablespoon traditional yeast. Set aside for the yeast to activate/puff, about 10 minutes.

At slow speed with a paddle attachment, add the eggs, butter, pumpkin puree, and milk with the yeast until you see a shaggy consistency.

Swap paddle out for kneading hook and knead for about 7 minutes until the dough becomes smooth, shiny, and somewhat sticky at the bottom. If too sticky, add a tablespoon of flour at a time.

Form the dough into a ball and transfer to an oiled bowl. Cover with plastic, place in a warm area for about 1 hour, or until the dough has doubled in size.

Meanwhile line the bottom and sides of a 9 x 13-inch rectangular baking pan with parchment paper.

For the filling, mix the pumpkin purée, brown sugar, almond flour, cinnamon in a bowl, cover, and set aside.

Once the dough has doubled, punch it down and transfer to a lightly floured work surface. Roll out into a large rectangle about 18 x 15 inches.

Spread the filling over the dough with an offset spatula leaving about an inch along the longer-sided edges. Sprinkle the Selections Pecan Pieces evenly overfilling.

Tightly roll dough starting with the longer edge.

With seam side down, cut the dough into 12 equal parts with a sharp serrated knife.

Preheat oven to 375°F with oven rack in center.

Place rolls in the prepared baking pan and cover with plastic. Let rise for about 40 minutes or until the rolls start touching each other and are almost double in size.

While waiting for the second rise, make the glaze. In a medium bowl, whisk the icing sugar and maple syrup. Cover with plastic wrap and set aside.

Once the rolls have risen, remove the plastic and bake for 25 minutes or until rolls are golden.

While still warm, drizzle rolls with all the glaze. Or save half the glaze for when the rolls have cooled to create a cool drizzle effect.

Enjoy!

*Pumpkin Purée from Scratch:

Ingredients:

Baking pumpkin about 850g - 900g (skin on)

Instructions:

Preheat oven to 375°F

Cut the pumpkin into quarters and scoop out the pumpkin seeds and stringy flesh.

Bake for 35-40 minutes or until a fork can easily pierce the skin.

Cool until flesh is safe to handle about 20 minutes.

Scoop the flesh out into the food processor and blend down until pumpkin becomes a smooth purée.

Source : Metro

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