Pumpkin Cinnamon Rolls

Adding pecans to pumpkin cinnamon rolls is literally the best thing ever. The taste and crunch they add complements the soft pillowy dough. HOWEVER cutting the rolls when you add anything hard is a bit more difficult. I made sure to turn my “log” after each cut so it wouldn’t flatten too much. I also highly recommend using the sharpest knife possible serrated if you have it. Don’t worry if they don’t look perfect though. The rolls will puff up when you rest them and bake them, and they’ll be slathered in frosting. 🙂

Pro Tips for the best pumpkin cinnamon rolls

• Make sure your yeast is still good. It should start bubbling a few minutes after being added to the warm milk.
• And while we’re talking about the milk, make sure it’s warm but not scalding. It should be between 105F and 110F. I like to warm the bowl I’m transferring them to with hot water to keep things nice and warm for them as the mixing continues.
• Adding pecans so cinnamon rolls is literally the best thing ever. The taste and crunch they add complements the soft pillowy dough. HOWEVER cutting the rolls when you add anything hard is a bit more difficult. I made sure to turn my “log” after each cut so it wouldn’t flatten too much. I also highly recommend using the sharpest knife possible serrated if you have it. Don’t worry if they don’t look perfect though. The rolls will puff up when you rest them and bake them, and they’ll be slathered in frosting. 🙂
• You can try using dental floss to cut the rolls instead of a knife.

Frequently Asked Questions

How Far in Advance can you make these?

These rolls are totally fine the next day. Just cover and warm up in the oven or microwave.

Where’s a good place to store the dough when it rises?

I like to warm my oven on a low temp for a minute then turn it off before I start making the dough. Now you have a warm, draft-free place for your dough to rise.

What can I use instead of canned pumpkin?

Try puréeing roasted butternut squash or even sweet potato. Make sure to really process the sweet potato to get rid of the fibers.

What is Browned Butter?

Browned butter is made from cooking down butter until it caramelizes and attains a wonderful nutty flavor that really added a lot to any dish. You can brown your butter to a light golden color or go for a deeper brown with more cook time. Cooke the butter on medium-low heat in a pot stirring occasionally.

How to make Pumpkin Cinnamon Rolls

1. Brown your butter then set aside. Add the yeast to warm milk. Sir and set aside.

2. Add the flour, sugars, salt, and spices to the bowl of your stand mixer and mix together. 

3. Add the pumpkin, milk/yeast mixture, and egg. Mix on low with a dough hook for five minutes.

4. Once the dough is uniform and clinging to the hook you can transfer to a greased bowl, cover and allow to rise in a warm area for about an hour until doubled.

5. Roll the dough out on a well floured surface. Try to get it onto a rectangular shape.

6. Brush dough with browned butter and sprinkle liberally with cinnamon sugar.

7. Sprinkle chopped toasted pecans onto the dough.

8. Carefully roll the dough and cut into 2 inch sections.

9. Place rolls into a parchment-lined, greased baking dish. Cover and allow to rise for 45 minutes. Bake at 350F for 25 minutes or until golden..

10. Allow to cool and cover with cream cheese frosting.

If you’ve tried this pumpkin cinnamon rolls recipe then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

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5 from 5 votes

Pumpkin Cinnamon Rolls

Amazing pumpkin cinnamon rolls with a healthy sprinkle of toasted pecans slathered in a cream cheese frosting. 

Course Breakfast, Dessert

Cuisine American

Prep Time 1 hour 55 minutes

Cook Time 45 minutes

Total Time 2 hours 40 minutes

Servings 20

Calories 290kcal

Author John Kanell

Ingredients

INGREDIENTS:

For the Dough:

• 6 tbsp unsalted butter to be divided6 tbsp unsalted butter to be divided
• 1/2 cup whole milk warmed (but not over 116 degrees)1/2 cup whole milk warmed (but not over 116 degrees)
• 2 1/4 tsp active dry yeast2 1/4 tsp active dry yeast
• 3 1/2 cups all-purpose flour plus extra for rolling out3 1/2 cups all-purpose flour plus extra for rolling out
• 1/4 cup brown sugar light or dark 1/4 cup brown sugar light or dark
• 1/4 cup white sugar1/4 cup white sugar
• 1 tsp table salt1 tsp table salt
• 1 tsp ground cinnamon1 tsp ground cinnamon
• ½ tsp allspice½ tsp allspice
• 1/4 tsp nutmeg freshly grated 1/4 tsp nutmeg freshly grated
• 1/8 tsp ground cardamom1/8 tsp ground cardamom
• 1/4 tsp ground ginger1/4 tsp ground ginger
• ¾ cup pumpkin puree¾ cup pumpkin puree
• 1 large egg1 large egg
• 2 tbsp oil for coating rising bowl2 tbsp oil for coating rising bowl

For the Filling:

• 3/4 cup brown sugar light or dark 3/4 cup brown sugar light or dark
• 1/4 cup granulated sugar1/4 cup granulated sugar
• 1/8 tsp salt1/8 tsp salt
• ½ tsp allspice½ tsp allspice
• 3 tsp cinnamon3 tsp cinnamon
• 1 cup pecans toasted and chopped1 cup pecans toasted and chopped

For the Glaze:

• 4 ounces cream cheese softened4 ounces cream cheese softened
• 2 tablespoons milk or buttermilk2 tablespoons milk or buttermilk
• 2 cups powdered sugar sifted2 cups powdered sugar sifted
• Few drops vanilla extractFew drops vanilla extract

Instructions

For the Dough:

• Brown butter by melting in a pan on medium-low heat. Once melted, keep cooking while stirring occasionally until golden brown. Set aside.
• Add warm milk and yeast to a bowl then set aside. It should be foamy after a few months.
• Combine flour, sugars, salt and spices. Stir in ¼ cup browned butter. Add in yeast mixture, pumpkin and egg. Mix until incorporated. Attach a dough hook and mix for 5 minutes at low speed.
  
• Add mixture to a greased bowl. Cover with plastic wrap. Place in a draft free place (I use an unheated oven) and let rise for about an hour or until the dough has doubled.
• In a medium bowl mix together sugars, salt, and spices for the filling. Set aside.
• Line a 9-inch cake pan with parchment paper and butter.
• Transfer dough to a well-floured work surface and roll out to a rectangular shape. 
  
• Brush on butter. Sprinkle filling over dough, then add the pecans.
• Carefully roll into a log. 
  
• Cut off 2-inch rolls and place in a buttered baking pan lined with parchment. 
  
• Cover with plastic. Let the dough rise for about 45 minutes.
  
• Heat oven to 350 degrees.
• Bake buns for 25 minutes or until golden. Let cool on wire racks. Drizzle on glaze.

For the Glaze:

• Beat room temperature cream cheese until fluffy. Combine powdered sugar and vanilla. Add milk until desired glaze consistency is reached.
• Smooth glaze onto cooled cinnamon buns.

Video

Notes

• Make sure your yeast is still good. It should start bubbling a few minutes after being added to the warm milk.
• And while we're talking about the milk, make sure it's warm but not scalding. It should be between 105F and 110F. I like to warm the bowl I'm transferring them to with hot water to keep things nice and warm for them as the mixing continues.
• Adding pecans so cinnamon rolls is literally the best thing ever. The taste and crunch they add complements the soft pillowy dough. HOWEVER cutting the rolls when you add anything hard is a bit more difficult. I made sure to turn my "log" after each cut so it wouldn't flatten too much. I also highly recommend using the sharpest knife possible serrated if you have it. Don't worry if they don't look perfect though. The rolls will puff up when you rest them and bake them, and they'll be slathered in frosting. 🙂
• You can try using dental floss to cut the rolls instead of a knife.

Nutrition

Serving: 1bun | Calories: 290kcal | Carbohydrates: 32g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 198mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1750IU | Vitamin C: 4.1mg | Calcium: 100mg | Iron: 0.7mg

*Nutrition Disclaimer

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