Pumpkin Cinnamon Rolls take a classic and make it fall-ready with pumpkin puree in the dough, spiced sugar and pecans in the filling, and pumpkin-spice cream cheese frosting on top. Every bite is soft, spiced, and much better than your usual bakery sweet roll.
Spiced Cinnamon Rolls with Pumpkin and Pecans
When fall rolls around, I always find myself reaching for breakfast recipes that feel extra cozy. These pumpkin cinnamon rolls are exactly the kind of treat that makes the kitchen smell like October.
They’ve got pumpkin purée in the dough, a spiced sugar swirl with just enough crunch from pecans, and a cream cheese frosting that melts right into the spirals. If you’re already a fan of my fall pumpkin cake or those gooey apple rolls, you’re going to love this autumn twist on a classic.
I’ve baked my fair share of cinnamon rolls over the years, and what makes these different is the pumpkin. It’s not just there for color. The dough stays tender for days, which means you can sneak one for breakfast the next morning and it’s still soft.
The filling’s got flavor too, brown sugar, white sugar, cinnamon, nutmeg, ginger, and cloves, all the things that make your house smell like fall. I throw in pecans for texture, but you can skip them if you’re more of a classic roll person.
And the frosting… well, let’s just say cream cheese frosting is always fantastic, but stir in a little pumpkin pie spice and it’s amazing. Spread it over while the rolls are still warm, and it sinks into the layers just enough to make it gooey.
Serve them fresh from the oven for a holiday breakfast, set them out at brunch, or prep the night before so you can bake in the morning. They’re cozy, full of flavor, and easier to pull off than they look.
A few ingredients to pull out now
Here are the basics for making pumpkin cinnamon rolls. Make sure to check the recipe card for the full list of ingredients.
- Pumpkin puree: Adds moisture and softness to the dough, plus pumpkin flavor. Make sure you’re using puree, not pumpkin pie filling.
- Yeast: Fast-acting or instant yeast makes things move along quicker. If you only have active dry yeast, just know the rise may take a little longer.
- Pecans: Optional, but they add crunch and nutty flavor to balance the sweet filling.
- Cream cheese frosting: A mix of cream cheese, butter, powdered sugar, and pumpkin spice. You can leave out the pumpkin spice for a more traditional cream cheese frosting.
Easy Steps to a Wonderful Breakfast
Step One: Mix the Dough
Tip: If the dough feels sticky, dust in a tablespoon of flour at a time. Pumpkin adds extra moisture, so the dough will be softer than a basic roll dough.
Step Two: Roll It Out
Tip: If the dough keeps shrinking back, let it rest for 10 minutes so the gluten can relax before rolling again.
Step Three: Shape the Rolls
Step Four: Let Them Rise Again
Step Five: Bake Until Golden
Tip: Check the center roll. If it springs back lightly and isn’t doughy, they’re ready.
Step Six: Frost and Serve
Don’t Forget!
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Ingredients
Dough
- ⅓ cup butter softened
- ½ cup whole milk
- ⅓ cup sugar
- ¾ cup pumpkin puree
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 3 teaspoons yeast
- 3 eggs
- 5 cups flour
Filling
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup white sugar
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ½ cup chopped pecans
Frosting
- 4 tablespoons butter softened
- 4 ounces cream cheese softened
- 2 cups powdered sugar
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 1 teaspoon pumpkin spice
Instructions
Dough
- In a microwave safe bowl heat the butter and milk just until the butter has melted. It should be warm and not hot. If it is hot, let it cool before using.
- In the bowl of a stand mixer, whisk the sugar, pumpkin, nutmeg and salt. Add the warm milk mixture and the yeast and whisk to combine. Use the paddle attachment and add 2 cups of flour. Mix until combined, about 1 minute then add the remaining flour and mix to combine. Change to the dough hook and knead for about 5 minutes until the dough is smooth and comes away from the bowl. Place in a lightly greased bowl, cover and let rise in a warm place until doubled, about 1 hour.
- Grease and flour a 9 x 13 inch baking pan and line with parchment paper.
- In a small bowl combine all of the filling ingredients except the butter and set aside.
- Punch down the dough to remove any air bubbles. Roll it into a rectangle that is 18 x 12 inches and about ½ inch thick. If the dough pulls away, let it sit for 10 minutes and roll out the rest of the way. Spread the softened butter over the top of the dough. Sprinkle with the filling ingredients and press them into the dough with your hands.
- Roll it up tightly and use a serrated knife to cut the dough into 12 rolls. Place them in the prepared pan and let rise until about doubled in a warm place. About 45 minutes.
- Preheat the oven to 350º. Place a flat baking sheet under the pan to catch any overflows. Bake for 20-25 minutes until the center is no longer doughy. Let them cool in the pan for 15 minutes then add frosting.
Frosting
- In a medium bowl, combine cream cheese and butter and beat until smooth and creamy. Add salt, vanilla and pumpkin pie spice and beat until combined. Gradually add the powdered sugar, beating on low until it is incorporated then beat on high until light and fluffy.
Notes
- When cutting the rolls, try to make them all the same width.
- You can make these ahead, cover and refrigerate after shaping the rolls and placing them in the pan. Set them on the counter while the oven preheats.
