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pumpkin cinnamon rolls

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



    For the Dough:

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

    For the Filling:

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

    For the Glaze:

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


    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.
      Pumpkin Pecan Cinnamon Rolls
    • 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. 
      Pumpkin Pecan Cinnamon Rolls
    • Brush on butter. Sprinkle filling over dough, then add the pecans.
    • Carefully roll into a log. 
      Pumpkin Pecan Cinnamon Rolls
    • Cut off 2-inch rolls and place in a buttered baking pan lined with parchment. 
      Pumpkin Pecan Cinnamon Rolls
    • Cover with plastic. Let the dough rise for about 45 minutes.
      Pumpkin Pecan Cinnamon Roll
    • 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.



    • 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.


    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