clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon

Pumpkin Cinnamon Rolls

  • Author: Nicole Gaffney (
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour plus rising and cooling time
  • Yield: 12 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: American


Adapted from Ree Drummond. Pumpkin cinnamon rolls are the perfect fall breakfast. Warm, sweet, and simply spiced, then topped with cream cheese icing and crunchy pecans. The best!



For the Dough

  • 3/4 cup whole milk
  • 1/4 cup vegetable oil
  • 1/4 cup granulated sugar
  • 1 1/8 teaspoons (1/2 package) Active Dry Yeast
  • 1/2 cup pumpkin puree (canned works great)
  • 2 cups all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • pinch ground cloves
  • 1/4 cup additional all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon HEAPING baking powder*
  • 1/4 teaspoon salt
  • For the Filling
  • 1/4 cup butter (1/2 stick), melted
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • pinch cloves
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans (OPTIONAL)
  • 8 ounces cream cheese, softened at room temperature
  • 1/2 pound powdered sugar (I use slightly less to make a slightly less sweet frosting)
  • 2 tablespoons – 1/4 cup whole milk
  • 2 tablespoons melted butter
  • pinch of salt
  • extra flour, for rolling the dough
  • extra milk, for thinning the frosting
  • extra butter (plenty), for the baking pan


For the Dough

  1. Combine 3/4 cup milk, 1/4 cup vegetable oil, and 1/4 cup sugar in a medium saucepan and heat until hot, but not boiling. Remove it from the stove and allow it to cool until it’s not longer hot, but just slightly warm. Gently stir in the yeast and allow it to sit for 5 minutes, then stir in the pumpkin puree.
  2. Mix 2 cups of flour with 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon ginger and a pinch of cloves in a large bowl. Add the milk mixture and stir until it just comes together. Cover the bowl with a dish towel or plastic wrap and set it in a warm place for about 1 hour, or until at least doubled in size.
  3. Once the dough has risen, stir in the additional 1/4 cup flour, baking soda, baking powder, and salt until totally combined.

Make the Rolls

  1. Preheat the oven to 375 degrees. Drizzle a generous amount of melted butter into the bottom of a 9×13 inch baking dish and spread it around until it’s fully coated.
  2. Flour a large work surface and place the dough on top. The dough will be very sticky; sprinkle it with more flour until it’s easy to work with. Form the dough into a rectangle, flour a rolling pin and roll it out until it’s about 10 inches by 15 inches (roughly)
  3. Mix together 1/4 cup sugar, 1/4 cup brown sugar, and the cinnamon, nutmeg, ginger, cloves and salt. Drizzle the melted 1/4 cup of butter over the dough and use your fingers to spread it all around. Sprinkle the sugar mixture all over the surface of the dough, covering every inch of the melted butter. Sprinkle with 1/2 cup to 3/4 cup chopped pecans, if desired (they’re great with or without).
  4. Starting at one long edge, begin to roll the dough up tightly into a large log. Once rolled, pinch the seam closed and turn the log so it’s seam side down. Slice the log in half, then slice each half in half. Then cut each halved half into 3, so you have 12 evenly thick slices (about 1/2 to 3/4 inches each). Place the rolls in the buttered dish, cover them with a towel and allow them to rise for about 20 minutes. Bake for about 15-20 minutes, or until they’re puffed and golden brown.
  5. While the rolls are baking, make the frosting. Combine the cream cheese, powdered sugar, 2 tablespoons milk, melted butter and salt in a bowl. Beat with and electric mixer until fluffy, adding more milk if you’d like a thinner icing.
  6. As soon as the rolls come out of the oven, spread the icing over the top. Sprinkle additional chopped pecans over the top (if using), and let cool for at least 15 minutes before serving (or risk burning your tongue).


  • *Be sure your 1/4 teaspoon of baking powder is HEAPING. I forgot to do this once and they didn’t rise quite as nicely.
  • I cut this recipe in half, because it’s HUGE! But feel free to double it if feeding a crowd. That being said, even after halving the rolls, I kept the same amount of frosting. Because there’s no such thing as too much frosting. I do find the frosting to be a bit on the sweet side, so I cut back the sugar ever so slightly to make it a bit less cloying. I recommend starting with 3/4 of the amount, and adding in more if you want it sweeter.

Keywords: pumpkin, cinnamon rolls, cinnabon, cream cheese frosting, cinnamon, fall, thanksgiving, pecans, breakfast, brunch, baking