Pumpkin spice cinnamon rolls are fabulous in the Fall and all year round. Homemade with pecans and cream cheese frosting, it’s a great treat. You can bake these in the oven in a casserole dish or low and slow as slow cooker cinnamon rolls.
I focus on a lot of quick and easy recipes BUT when it comes to the holidays we like to bake homemade treats. These pumpkin cinnamon rolls with cream cheese frosting are so worth the time and effort. We’re all about family friendly desserts, especially during the holidays. (affiliate links present)
Pumpkin Cinnamon Rolls
We’ve made all sorts of varieties, from no yeast cinnamon rolls to air fryer cinnamon rolls. They are all comfort foods that we love once the weather turns cold and you’re 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 homemade cinnamon rolls recipe. This just brings Halloween and Thanksgiving flavors to the next level. Here’s a look at what you’ll need to get started:
Pumpkin Cinnamon Rolls Recipe
When it comes to 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.
- Can of pumpkin puree
- All purpose flour
- Active dry yeast
- Baking soda and powder
- Chopped pecans
- Brown sugar
You’ll need a rolling pin, medium bowl, could use a stand electric mixer with a dough hook if you prefer. Just like any yeast rolls you’ll need to add it to some milk, oil and sugar so it can bloom. It will need to rise when it’s formed for about an hour too.
For all bread doughs the tip of the day is to not overmix it or it won’t be as fluffy as you’d like it to be. Just enough to incorporate all the things and then stop.
Cinnamon Rolls with Pumpkin
Cover the pot, and you’ll need to place it in a warm draft free place for about 1 hour or until doubled in size. You can proof dough in Instant Pot too.
Preheat the oven to 375 degrees. Prepare a 9×13″ pan by pouring the melted butter inside and turning the dish to coat all sides.
Turn out the dough onto a lightly floured pastry mat. Knead the dough a few times gently. Sprinkle mat with flour. Fold the dough 2 to 3 times and pat into a rectangle. Roll the dough until about 18 inches by 24 inches as you see here.
Then the filling needs to be mixed together. There are tons of variations when it comes to this. Leave nut free, use walnuts instead of pecans, add pumpkin pie spice in a small bowl. The options are endless really.
The most important part of this is to ensure it is the same thickness all the way across. If it isn’t then the rolls won’t bake properly. Some will be overdone while others will remain sticky.
Pumpkin Spice Cinnamon Rolls with Cream Cheese Frosting
Then comes the frosting, yes you can make homemade cream cheese frosting if you wish. Personally I usually don’t and just order a tub online instead. Or just mix some water with powdered sugar and done.
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 don’t 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.
Frosting is a must when they’re done. They should turn out tender and full of pumpkin flavor for sure. Served warm or room temperature with a cup of coffee they’re 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.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Pumpkin Spice Cinnamon Rolls
- 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
- 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
- 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 9×13 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.