Goodness gracious! If you like pumpkin, you are going to want to make these.
They start with frozen roll dough, which makes them simple and easy. No yeast, flour, or rolling necessary.
Just all the warm, spicy pumpkin goodness we love this time of year.
Here’s what you’ll need:
You will have left over pumpkin. Try using it in Pumpkin Muffins, Pumpkin Spice Oatmeal in the Slow Cooker.
Easy Pumpkin Pecan Sticky Rolls
Servings: 12 servings
- 12 frozen dough rolls thawed
- 1 stick butter melted
- 3/4 cup brown sugar
- 1/2 cup canned pumpkin
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/2 cup pecan pieces
- Place roll dough in greased baking dish. I used 9" pie plate.
- Stir butter, sugar, pumpkin and spices together.
- Stir in pecans.
- Pour over roll dough.
- Let rolls rise until double in size.
- Bake at 350 degrees for 20-30 minutes, or until rolls are done in the middle.
- Invert onto large platter to serve.
Rachel @ Architecture of a Mom says
Oh, my goodness! I’m pinning this one! Yum!
This sounds delicious and I’d love to try it as a tasty start to the morning. Quick question: I’ve never heard of “frozen dough rolls”. Is it something found in the freezer section of the grocery store or something I make ahead of time? Thanks so much.
Frozen roll dough can be found in the freezer section of the grocery. Rhodes brand is a common one.
You said to pour the ingredients over the top of the rolls but in the end you say to invert on to a plate. So should the ingredients be poured on the bottom and rolls placed on top so when you invert all the yumminess will be on top?
All the good stuff runs under the rolls, so when you invert it’s all on top, with a little on the bottom too.
Thanks for the reply. Looking forward to making these 🙂
Do you let the rolls rise until double in size?
Stephanie, yes I did let the rolls rise. I’ll go back and edit the recipe for that. Thanks!
The Better Baker says
Good Golly Miss Molly! These look perfectly divine. Making very soon. I made your recipe for the slow cooker pumpkin oatmeal just today…could have eaten the whole thing by myself. It’s perfect too!
These look so good! Can’t wait for Fall to get here.
hello– Two Questions — could I put all of this together at night before bedtime and let
set out on counter until next morning to bake for breakfast.?
if not overnight method- how long would you estimate allowing for rolls to double in size ?
Gloria, I think it would work to put it together and leave it on the counter, or even put it in the fridge. The rolls should still rise in the fridge, at least mine did. As for how long to double in size, I can’t remember. Your roll package should have an estimate on that time. Maybe a few hours from solid frozen, till risen?
What about that stick of butter — I’d be hesitant to leave it on a counter for hours lest the flavor go off.
I always leave a stick of butter at room temp for buttering toast and such. It holds just fine. If we didn’t have air conditioning or it was really hot, I wouldn’t do it, but we use it up in a couple of days. No problems so far.
Thank you so much for that nearly-instantaneous reply!
What about two batches of topping (maybe one without some to all the pumpkin to prevent a soggy mess and finely-chopped pecans), putting the adjusted half into flattened, elongated rolls, rolling them jelly roll style, giving the rolls a good rise and then proceeding as usual?
sounds good to me!