Nothing is better than a batch of warm homemade pumpkin cinnamon rolls with cream cheese. It’s the perfect holiday breakfast during fall! I love baking cinnamon rolls for Thanksgiving, Christmas, or any weekend morning that calls for a special breakfast!
5-Star Review
“We might have reached peak fall deliciousness with these. With frosting too, these might be able to win a spot side-by-side morning after leftover Thanksgiving pie slot…yum yum yum!” -BB
Pumpkin Cinnamon Rolls Recipe
Homemade pumpkin cinnamon rolls are a twist on my traditional cinnamon roll recipe. With pumpkin puree, warm fall spices, and a delicious cream cheese topping these are baked to perfection.
This is the only breakfast you should be making on Thanksgiving morning. Christmas gets all the best holiday breakfast recipes, but pumpkin was made for Thanksgiving. Make pumpkin cinnamon rolls from scratch all fall season!
Tips For Beginners
- Before you apply cream cheese frosting, let them cool completely. Otherwise the cream cheese will melt.
Pumpkin Cinnamon Rolls from Scratch
Equipment
- Kitchen Scale (optional)
- Hand Mixer OR
- Stand Mixer
- 9×13 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
- 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 9×13-inch baking pan. Set aside.
- On a lightly floured surface, roll out dough into a 10×12-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
Becky’s Tips
- Pumpkin mixture should be warm not hot. Otherwise the yeast won’t work.
- Egg and butter should be at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Pumpkin Cinnamon Rolls Step by Step
Prepare the dough & first proof time: In a large bowl, combine 2 cups of flour (out of 3⅓ cups all-purpose flour) and the 2½ teaspoons instant yeast. Set aside.
Combine ⅔ cup pumpkin purée, ⅔ cup milk, 2 tablespoons granulated sugar, 2 tablespoons salted butter, 1½ teaspoons pumpkin pie spice and ½ teaspoon kosher salt in a small saucepan and set over low heat. Heat until butter is melted and everything is one mixture.
Pour this pumpkin mixture into the flour mixture. Use a hand mixer (or stand mixer) on low speed to beat in 1 large 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 one large ball and place it in a greased bowl. Then cover the bowl with a dish towel. Place it somewhere warm and let the dough rise for about an hour. It should double in size.
Make the pumpkin filling: While the dough rises, make the pumpkin filling by combining 2½ tablespoons pumpkin purée, 2 tablespoons salted butter and 1 tablespoon pumpkin pie spice in a small bowl. Set aside. (Butter should be at room temperature not the melted one).
Assemble the rolls and second proof: Grease a 9×13-inch baking pan and set it aside. Once the dough has had time to rise, roll it out on a floured surface into a 10×12-inch rectangle.
Spread the pumpkin filling over the dough and sprinkle on ½ cup dark brown sugar and 1 cup chopped honey roasted pecans.
Now roll up the dough into a jelly roll shape, pinch the dough to seal when done. Cut it into 12 slices.
Place the rolls on the prepared baking pan, cover with a towel, and let them rise for 30-60 minutes.
Bake and cool them: Once second proof time is over, preheat the oven to 375°F. Bake rolls for 20-25 minutes, until golden.
Allow to cool slightly before serving and top with ¼ cup cream cheese frosting.
I’m sure everyone will love these homemade pumpkin rolls on special mornings!
How to Store Leftovers
Leftover pumpkin cinnamon rolls are good to keep on the kitchen counter for 1-2 hours. Since they include dairy (cream cheese), after 2 hours refrigerate them for 3-5 days in a airtight container. Reheat in microwave at 30 second intervals.
How to freeze/make ahead
If you are planning ahead, refrigerate these overnight just before the baking step. Line the rolls in a baking sheet, wrap the baking sheet with the plastic wrap and store in the fridge overnight. The next morning, keep them out until the rolls are at room temperature. You need them at normal temperature before baking. Bake per recipe instructions.
They look so delicious. Can’t wait to try them!
Why thank you, Sophia!
Can these be made gluten free? If so how?
Could I refrigerate these after they rise, & gift to someone (ready to pop in the oven) the next morning?
Yes, of course!
We might have reached peak fall deliciousness with these. With frosting too, these might be able to win a spot side by side morning after leftoverThanksgiving pie slot…yum yum yum!
YES! I love the way you think!!! Happy Thanksgiving :)