Pumpkin Cinnamon Rolls from Scratch

Pumpkin Cinnamon Rolls are the perfect holiday breakfast recipe for fall! It's super easy to make cinnamon rolls from scratch with this recipe. I love these for Thanksgiving, Christmas, or any weekend morning that calls for a special breakfast. And of course they're amazing for dessert too!

Pumpkin Cinnamon Rolls from Scratch

Course: Breakfast

Cuisine: American

Prep Time: 15

Cook Time: 25

Rise Time: 1 30

Total Time: 2 10

Servings: rolls

Calories: 650kcal

Author: Becky Hardin

Pumpkin Cinnamon Rolls are the perfect holiday breakfast recipe for fall! It's super easy to make cinnamon rolls from scratch with this recipe. I love these for Thanksgiving, Christmas, or any weekend morning that calls for a special breakfast. And of course they're amazing for dessert too!

Print Recipe

Equipment

Ingredients

For the Dough

3⅓ cups Bob’s Red Mill Unbleached White All Purpose Flour 453 grams, divided
2½ teaspoons instant yeast 8 grams
⅔ cup pumpkin purée 151 grams (NOT pumpkin pie filling!)
⅔ cup milk 151 grams
2 tablespoons granulated sugar 25 grams
2 tablespoons salted butter 28 grams (¼ stick)
1½ teaspoons pumpkin pie spice 5 grams
½ teaspoon kosher salt
1 large egg 50 grams

For the Filling

2½ tablespoons pumpkin purée 35 grams (NOT pumpkin pie filling!)
2 tablespoons salted butter 28 grams, softened (¼ stick)
1 tablespoon pumpkin pie spice 9 grams
½ cup dark brown sugar 107 grams
1 cup chopped honey roasted pecans 114 grams
¼ cup Cream Cheese Frosting for serving

Instructions

For the Dough

In a large bowl, combine 2 cups of flour and the yeast. Set aside.
3⅓ cups Bob’s Red Mill Unbleached White All Purpose Flour, 2½ teaspoons instant yeast
In a small saucepan set over low heat, combine the pumpkin, milk, sugar, butter, pumpkin pie spice, and salt. Heat until the butter is melted.
⅔ cup pumpkin purée, ⅔ cup milk, 2 tablespoons granulated sugar, 2 tablespoons salted butter, 1½ teaspoons pumpkin pie spice, ½ teaspoon kosher salt
Stir the pumpkin mixture into the flour mixture. Use a hand mixer (or stand mixer) on low speed to beat in the egg until combined. Turn to high and beat for 3 minutes.
1 large egg
Use a wooden spoon to stir in the rest of the flour in batches until the dough is no longer sticky.
Shape the dough into a ball and place in a lightly greased large bowl. Turn the ball to make sure all the sides are greased.
Cover the bowl with a towel and let rise somewhere warm for 1 hour. It should double in size.

For the Filling

While the dough rises, prepare the filling.
In a small bowl, stir together the pumpkin and softened butter. Stir in pumpkin pie spice. Set aside.
2½ tablespoons pumpkin purée, 2 tablespoons salted butter, 1 tablespoon pumpkin pie spice

To assemble the Rolls

Grease a 9x13-inch baking pan. Set aside.
On a lightly floured surface, roll out dough into a 10x12-inch rectangle.
Spread the pumpkin mixture over the dough, leaving 1 inch along one of the long ends uncovered. Sprinkle with the brown sugar and then the pecans.
½ cup dark brown sugar, 1 cup chopped honey roasted pecans
Roll up the dough, making a jelly roll shape. Start the roll on the filled long side. Pinch the dough to seal when done. Cut into 12 slices/rolls.
Place rolls cut side down into the baking pan. Cover with a towel and let rise for 30-60 minutes in a warm place, or until doubled in size.
Preheat oven to 375°F.
Bake rolls for 20-25 minutes, until golden.
Allow to cool slightly before serving and top with cream cheese icing.
¼ cup Cream Cheese Frosting

Video

Notes

Storage: Store pumpkin cinnamon rolls in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition