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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!
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4.67 from 6 votes

Pumpkin Cinnamon Rolls from Scratch

Pumpkin Cinnamon Rolls are the perfect 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!
Prep Time15 minutes
Cook Time25 minutes
Rise Time1 hour 30 minutes
Total Time2 hours 10 minutes
Course: Breakfast
Cuisine: American
Servings: 6 rolls
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Hand Mixer OR
  • Stand Mixer
  • 9x13 Baking Pan
  • Rolling Pin

Ingredients

For the Dough

  • 3⅓ cups 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 all-purpose flour, 2½ teaspoons instant yeast
    flour and yeast combined in a large glass bowl.
  • 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
    pumpkin mixture is prepared in one small saucepan.
  • 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
    beating the egg with the dough in stand mixer
  • Use a wooden spoon to stir in the rest of the flour in batches until the dough is no longer sticky.
    incorporated all the remaining flour to make a perfect dough
  • 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.
    dough have risen to double after first poofing time.

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
    overhead shot of preparing pumpkin filling in a glass bowl

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
    spread the filling and pecans on the rolled dough
  • 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.
    Cut rolls are risen in the baking sheet. ready to bake.
  • 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
    adding cream cheese frosting over room temperature pumpkin cinnamon rolls.

Video

Notes

  • Pumpkin mixture should be warm not hot. Otherwise the yeast won't work.
  • Egg and butter should be at room temperature. 

Nutrition

Serving: 1roll | Calories: 650kcal | Carbohydrates: 94g | Protein: 13g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 315mg | Potassium: 359mg | Fiber: 6g | Sugar: 34g | Vitamin A: 5546IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 5mg