Pumpkin Cinnamon Rolls

Chewy, soft, and so delicious these pumpkin cinnamon rolls are the best fall breakfast. 

Pumpkin Cinnamon Rolls

Gooey pumpkin and sweet creamy icing these pumpkin cinnamon rolls smell and taste amazing. A perfect Thanksgiving morning breakfast or great for any chilly fall day. 

More breakfast recipes to try:

• Simple Glazed Donuts
• Old Fashioned Banana Bread

More pumpkin recipes:

• Pumpkin Cookies with Cream Cheese Frosting
• Pumpkin Energy Bites

Why these fall cinnamon rolls are a favorite

• They smell heavenly.
• Easy to make.
• Comfort food.
• Perfect for crisp autumn mornings.
• Full of fall spices and flavors.

Nut free cinnamon rolls

You can omit the walnuts from this recipe if you don’t like walnuts, have an allergy, or whatever the case may be just simply don’t use them. 🙂

For the cinnamon roll dough:

• milk
• vegetable oil 
• sugar 
• active dry yeast 
• pumpkin puree 
• all purpose flour
• ground cinnamon 
• ground ginger 
• ground nutmeg 
• baking powder 
• baking soda 
• salt
• butter

For the filling:

• butter
• brown sugar 
• sugar 
• cinnamon 
• ground ginger 
• ground nutmeg 
• finely chopped pecans 

For the cream cheese frosting:

• cream cheese
• powdered sugar
• milk
• butter 
• salt

How to make pumpkin cinnamon rolls

Begin with a dutch oven and whisk together the milk, oil, and sugar. Cook over medium heat, stirring occasionally until steaming. Remove from heat and allow to cool to 105 to 115 degrees.

Next sprinkle the milk with yeast and allow the yeast to bloom for 5 minutes.

Then you will want to stir the pumpkin into the milk mixture.

Meanwhile in a separate bowl whisk together the flour, baking soda, baking powder, and dry seasonings. Add the flour into the pumpkin until combined. 

Cover the dutch oven to allow the dough to rise and place it in a warm draft-free area for approximately 1 hour or until doubled in size.

Preheat the oven to 375 degrees Fahrenheit. Prepare a 9×13 baking dish by pouring the melted butter into the dish and turning the dish to coat all sides.

Press out the dough onto a lightly floured pastry mat and sprinkle with flour. Fold the dough 2 to 3 times and pat into a rectangle. Roll the dough until it is about 18 inches by 24 inches.

Next prepare the roll filling by using a whisk to mix the brown sugar, sugar, cinnamon, ginger, and nutmeg together. Coat the dough with the melted butter and then sprinkle with the brown sugar mixture. Top the filling with 3/4 cup of the chopped pecans.

To roll up the dough start on the long side and work it tightly but without pulling the dough too much. Seal the long dough roll up by pinching it.

Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.

Allow the sliced pumpkin cinnamon rolls to rise in a warm place for 20 to 30 minutes.

Bake the pumpkin cinnamon rolls for 15 to 18 minutes or until the middle is cooked through and the edges are golden brown.

For the frosting, beat the cream cheese, powdered sugar, milk, butter and salt until combined and fluffy.

When the rolls are done, immediately ice with the cream cheese frosting. Sprinkle the remaining pecans on top. 

Pumpkin Cinnamon Rolls

Total Time: 30 minutes

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What You Need

Cinnamon Roll Dough:

• 1 1/2 cups milk
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 1/4 tsp active dry yeast
• 1 cup pumpkin puree
• 4 1/2 cups all purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 cup butter melted

Cinnamon Roll Filling:

• 1/2 cup butter melted
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1 cup finely chopped pecans

Cream Cheese Frosting:

• 8 ounces cream cheese frosting
• 2 cups powdered sugar
• 1/4 cup milk
• 2 tbsp butter melted
• 1/8 tsp salt

Directions

1. Begin with a dutch oven and whisk together the milk, oil, and sugar. Cook over medium heat, stirring occasionally until steaming. Remove from heat and allow to cool to 105 to 115 degrees.

2. Next sprinkle the milk with yeast and allow the yeast to bloom for 5 minutes

3. Then you will want to stir the pumpkin into the milk mixture.

4. Meanwhile in a separate bowl whisk together the flour, baking soda, baking powder, and dry seasonings. Add the flour into the pumpkin until combined. 

5. Cover the dutch oven to allow the dough to rise and place it in a warm draft-free area for approximately 1 hour or until doubled in size.

6. Preheat the oven to 375 degrees Fahrenheit. Prepare a 9x13 baking dish by pouring the melted butter into the dish and turning the dish to coat all sides.

7. Press out the dough onto a lightly floured pastry mat and sprinkle with flour. Fold the dough 2 to 3 times and pat into a rectangle. Roll the dough until it is about 18 inches by 24 inches.

8. Next prepare the roll filling by using a whisk to mix the brown sugar, sugar, cinnamon, ginger, and nutmeg together. Coat the dough with the melted butter and then sprinkle with the brown sugar mixture. Top the filling with 3/4 cup of the chopped pecans.

9. To roll up the dough start on the long side and work it tightly but without pulling the dough too much. Seal the long dough roll up by pinching it.

10. Cut the dough into 12 even slices by cutting the dough in half, cutting those halves in half and then the quarters into three slices each.

11. Allow the sliced pumpkin cinnamon rolls to rise in a warm place for 20 to 30 minutes.

12. Bake the pumpkin cinnamon rolls for 15 to 18 minutes or until the middle is cooked through and the edges are golden brown.

13. For the frosting, beat the cream cheese, powdered sugar, milk, butter and salt until combined and fluffy.

14. When the rolls are done, immediately ice with the cream cheese frosting. 

15. Sprinkle the remaining pecans on top.