Pumpkin Cinnamon Rolls from Scratch
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!
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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