Cinnamon roll meets biscuit deliciously filled with pumpkin and pecans in these amazing Pumpkin Praline Pinwheels. No rising required so you can have them on the breakfast table shortly after you wake!
Let me first make an introduction!
Cinnamon Roll meet Biscuit. Biscuit meet Cinnamon Roll.
Okay, now that you’ve met, I’m going to combine you and call you a pinwheel.
Oh, and I’m going to fill you with pumpkin & pecans and sugar & spices.
I’m not done just yet!
Then I’m going to drizzle you with a sweet glaze and sprinkle you with some more pecans.
Okay, now I need to make another introduction.
I’d love for everyone to meet…The Pumpkin Praline Pinwheel!
Now that we’ve got introductions out of the way, I’m going to grab a fork and dig in…
Holy Yum…these babies are amazing!
They have all the flavor of a cinnamon roll and the buttery texture of a biscuit with the added bonus of pumpkin!
And the great thing is that there is NO RISING REQUIRED. You can have these beauties on the breakfast table shortly after you wake.
Let me show you how special and simple they are to make.
The pumpkin and praline fillings…
The rolling and cutting…
The baking and glazing…
Now, for the best part, enjoy!
Cinnamon roll meets biscuit in these amazing pinwheels that are filled with pumpkin and pecans. No rising required so you can have them on the breakfast table shortly after you wake!
- 3 tablespoons butter
- 1/2 cup dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- 2 cups chopped pecans
- 3 cups self-rising flour
- 1/4 cup granulated sugar
- 1/2 cup butter-flavored shortening
- 1 cup whole milk
- 1 (15 ounce) can pure pumpkin
- 1/2 cup dark brown sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup praline pecans
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 2–3 tablespoons whole milk
- Preheat oven to 350°F.
- Praline Pecans: in a medium skillet, melt the butter. Whisk in the brown sugar, cinnamon, nutmeg and vanilla. Let mixture come to a slight simmer. Stir in the chopped pecans. Let pecans toast over low heat for about 10 minutes. Remove from heat and let cool until ready to use.
- Dough: in a large bowl, whisk together the flour and sugar. Cut in the shortening with a pastry blender or two knives until mixture resembles small crumbles. Stir in the milk until well combined. Turn out onto a floured surface and knead until dough is smooth and no longer sticky, about 2 minutes. Roll dough out to roughly a 14”x18” rectangle.
- Filling: spread the pumpkin evenly over the dough. In a small bowl, whisk together the brown sugar, cinnamon and nutmeg. Sprinkle brown sugar mixture evenly over the pumpkin. Sprinkle with 1 cup of the praline pecans.
- Roll up, jellyroll style, starting with the long side and slightly seal the seam. Using a serrated knife, cut the roll into 12 slices. Place slices; cut side up, on parchment lined baking sheets. Bake for 35-40 minutes or until golden and bubbly inside.
- Glaze: while the pinwheels are baking, make the glaze. In a medium bowl, beat the cream cheese and powdered sugar until smooth. Beat in the vanilla. Add the milk, one tablespoon at a time, until glaze is of drizzling consistency.
- As soon as you remove the pinwheels from the oven, drizzle them with the glaze and sprinkle with some more praline pecans. Serve warm or cooled!