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Pumpkin Cinnamon Rolls

Servings: 12 rolls
Prep Time: 30 mins
Cook Time: 20 mins
Rest Time: 1 hr 30 mins
Total Time: 2 hrs 20 mins
You’ll love these seasonal cinnamon rolls made with pumpkin and filled with spices, brown sugar, and chopped nuts.
Pumpkin cinnamon rolls filled with a pumpkin spice and pecans and topped with a cream cheese frosting
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Ingredients

Rolls:

  • 1/4 honey
  • 3 tablespoons butter
  • 1/2 cup milk
  • 4 - 4 1/2 cups all-purpose flour
  • 1 envelope active dry yeast (2 1/4 teaspoons)
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup canned pumpkin puree

Filling:

  • 1/2 cup butter , melted
  • 1 cup light or dark brown sugar
  • 2 tablespoons pumpkin pie spice or ground cinnamon
  • 1 cup finely chopped pecans or walnuts

Icing:

  • 8 ounces cream cheese , softened
  • 2 cups powdered sugar , sifted
  • 2 tablespoons butter , melted
  • 1 teaspoon vanilla extract

Instructions

To make the rolls:

  • Warm the honey, butter, and milk in a saucepan over medium heat until butter is melted. Remove from heat and let cool for 5 minutes, till about 120-130°F.
  • In the bowl of a stand mixer fitted with a dough hook attachment, or in a large bowl if mixing by hand, add 3 cups of the flour, active dry yeast, and salt.
  • Add the milk mixture, eggs, and pumpkin puree and combine to form a wet dough.
  • Add remaining flour 1/4 cup at a time until dough pulls away from the bowl and it’s smooth and elastic. You may not need all 4 1/2 cups of the flour.
  • Cover with plastic and place in a warm spot to rise until doubled, about 1 hour.
  • Gently punch down the dough to release any air bubbles and turn it out onto a lightly floured work surface. Roll into a large rectangle about 18x10-inches.
  • Spread melted butter over dough and sprinkle with the brown sugar, pumpkin pie spice or cinnamon, and nuts.
  • Starting with one long end, roll up tightly into a log. Using a sharp knife or unscented floss, cut into 12 rolls.
  • Grease a 9x13-inch baking pan and arrange rolls in the pan. Cover with plastic wrap and let rise until doubled again, about 30 minutes.
  • Preheat oven to 375°F. Bake rolls until golden, 18-20 minutes.

To make the icing:

  • Beat the cream cheese with an electric mixer until smooth. Add powdered sugar, butter and vanilla and mix until smooth and creamy, scraping down the bowl once or twice.
  • Spread icing onto warm rolls.
  • Rolls are best enjoyed the day they are baked, but can be stored for 1-2 days at room temperature.

Nutrition

Calories: 738kcal, Carbohydrates: 111g, Protein: 14g, Fat: 27g, Saturated Fat: 13g, Cholesterol: 82mg, Sodium: 388mg, Potassium: 266mg, Fiber: 4g, Sugar: 40g, Vitamin A: 3869IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 5mg
Course: Snack
Cuisine: American
Author: Annalise

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