Pumpkin cinnamon rolls with cream cheese frosting are fabulous in the Fall and all year round. Homemade with pecans, itโs a great treat. You can bake these in the oven in a casserole dish or low like our Bisquick cinnamon rolls but from scratch.
I focus on a lot of quick and easy recipes BUT when it comes to the holidays we like to bake homemade treats. These are so worth the time and effort. Weโre all about easy desserts, especially during the holidays. (affiliate links present)
Pumpkin Cinnamon Rolls Recipe
Weโve made all sorts of varieties, from Rhodes cinnamon rolls to air fryer sticky buns. They are all comfort foods that we love once the weather turns cold and youโre enjoying family time together. In the Fall this is the flavor you want, all the time.
We have a lot of pumpkin desserts with pumpkin puree on our site but this was one of our first that was homemade which brings Halloween and Thanksgiving flavors to the next level.
When it comes to moist pumpkin bread or recipes of any kind it is all about the spices. Nutmeg, ginger, cinnamon, the list goes on and on depending on how powerful you want the flavors to be.
Ingredient Notes
- Can of pumpkin puree is used, not pumpkin pie filling, those two are different things. If you want to go all out, make our homemade pumpkin puree recipe here and then allow to cool before starting this.
- All purpose flour is the main start for your dry ingredients. You need to ensure that you measure flour properly or else it will be too much and become dense.
- Active dry yeast is the leavening agent that will need to bloom in some warm milk to begin with. You want it to become frothy to know it is working, active and you can continue on.
- Oil is used to keep the sticky dough from sticking to the bowl it is in in order to rise twice.
- Sugar, white granulated is used to keep it a sweet treat
- Baking soda and baking powder allow it to rise as well, always check dates to make sure they arenโt expired or they wonโt work properly.
- Butter or a dairy free alternative is used for the filling, should be softened so leave it out for a good hour, donโt melt.
- Chopped pecans or this is How to Roast Hazelnuts, really any crushed nuts would work or you can leave out entirely.
- Brown sugar brings a warm sweetness to the center of our filling.
Youโll need a rolling pin, medium bowl, could use a stand electric mixer with a dough hook if you prefer.
Baking Tips
- Just like any easy yeast rolls youโll need to add it to some milk, oil and sugar so it can bloom. It will need to rise when itโs formed for about an hour too. For all bread doughs the tip of the day is to not overmix it or it wonโt be as fluffy as youโd like it to be. Just enough to incorporate all the things and then stop.
- Youโll need to place it in a warm draft free place until doubled in size. You can proof dough in Instant Pot too.
- When it is time to knead the dough, only do it a few times or it will get tough.
- Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut.
- Upon the second rise for your pumpkin cinnamon rolls do so in a warm place once again
Frosting
Then comes the frosting, yes you can make homemade cream cheese frosting if you wish. Personally I usually donโt and just order a tub online instead. Or just mix some water with powdered sugar and done. Frosting is a must when theyโre done. They should turn out tender and full of pumpkin flavor for sure. Served warm or room temperature with a cup of coffee theyโre my favorite Thanksgiving and Christmas brunch item.
Golden brown to perfection in under 30 minutes in the oven, can you taste them already??!! If you need something easier with no yeast, give our cinnamon roll muffins a whirl.
FAQ
It is important to follow directions exactly or this may happen. Too much flour and it will be dry but too little will leave them tacky and sticky to the touch.
Yes. If after the hour you donโt think you will bake them right away put plastic wrap on top. Then put them into your refrigerator for up to 24 hours. It will slow down the rising process and buy you some time.
If you do they will likely dry out. Instead cover pan with foil and leave on the countertop for up to a few days.
Pumpkin Cinnamon Rolls Recipe
Equipment
- 1 Bowl
Ingredients
- 1.5 c milk
- 1/2 c vegetable oil
- 1/2 c sugar
- 2 1/4 tsp active dry yeast
- 1 c pumpkin
- 4.5 c all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 c butter, melted
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/2 tsp baking powder
- filling
- 1/2 c butter, melted
- 1/2 c brown sugar
- 1/2 c sugar
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 c pecans, chopped
Instructions
- In a dutch oven or deep pot, whisk together the milk, oil, and sugar. Cook over medium heat, stirring often, until steaming.
- Remove from heat and allow to cool to 105 to 115 degrees. Sprinkle the milk with yeast and allow the yeast to bloom for 5 minutes.
- Stir the pumpkin into the milk mixture. Meanwhile, whisk together the flour, baking soda, baking powder, and dry seasonings. Add the flour into the pumpkin until combined.
- Cover the dutch oven or pot, place in a warm, draft-free place for about 1 hour or until doubled in size. Preheat the oven to 375 degrees. Prepare a 9ร13 baking dish by pouring the melted butter into the dish and turning the dish to coat all sides.
- Turn 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 about 18 inches by 24 inches.
- To prepare the filling, use a fork or 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.
- Starting on the long side, roll the dough up, working it tightly but without pulling the dough too much. Seal the long edge by pinching it shut. 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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
