I make my pumpkin buns every year at Thanksgiving, and I often end up making another batch or two with some sort of variation because there is always pumpkin left in the can. This year, I decided to do a sort of cinnamon roll, using the pumpkin bread dough, butter, brown sugar, cinnamon, nutmeg and pecans. I don’t know why I haven’t thought of this before! It is delicious.
The recipe for the pumpkin buns is here. Instead of forming buns, just roll out the dough into two rectangles about a quarter inch thick. Spread with about 1/4 cup butter on each. Top with 1/3 cup of brown sugar on each and sprinkle with cinnamon and nutmeg. Top each piece of dough with 1/3 cup of chopped pecans, and roll up lengthwise. Cut into 3/4″ slices and place in a greased pan. Let rise for 30 minutes and then bake at 350 degrees F for 20-25 minutes.