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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!

Pumpkin Cinnamon Rolls from Scratch

Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Rise: 1 hour 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 813kcal
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

Ingredients

For the Dough

  • 3 1/3 cups Bob’s Red Mill All Purpose Flour
  • 2 ½ teaspoons Instant Yeast
  • 2/3 cup canned pumpkin
  • 2/3 cup milk
  • 2 tablespoons sugar
  • 2 tablespoons salted butter
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 egg

For the Filling

  • 2 ½ tablespoons canned pumpkin
  • 2 tablespoons salted butter softened
  • 3 teaspoons pumpkin pie spice
  • ½ cup packed dark brown sugar
  • 1 cup chopped honey roasted pecans
  • Cream Cheese Frosting for serving

Instructions

For the Dough

  • In a large bowl, combine 2 cups flour and the yeast. Set aside.
  • In a small saucepan combine the pumpkin, milk, sugar, butter, pumpkin pie spice, and salt. Heat over low heat until butter is melted.
  • 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.
  • 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 an 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.

To assemble the Rolls

  • Grease a 9x13 baking pan. Set aside.
  • On a lightly floured surface, roll out down 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.
  • 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 375F.
  • Bake rolls for 20-25 minutes until golden.
  • Allow to cool slightly before serving and top with cream cheese icing.
  • Enjoy!

Video

Nutrition

Calories: 813kcal | Carbohydrates: 122g | Protein: 13g | Fat: 32g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 402mg | Potassium: 355mg | Fiber: 5g | Sugar: 61g | Vitamin A: 5535IU | Vitamin C: 1.8mg | Calcium: 91mg | Iron: 4.9mg