Hey there, fall fanatics! Ready to cozy up with a delightful autumn breakfast treat? These pumpkin cinnamon rolls are just what you need to kickstart your chilly mornings with warmth and flavor. Here’s why they’re a must-have:
What should I top these with?
We’ve drizzled these cinnamon rolls with a homemade maple icing to give them that extra fall charm. But hey, if icing isn’t your jam, feel free to enjoy them plain—they’re still incredibly warm, comforting, and delicious. If you opt for icing, make sure to slather it on while the rolls are warm for that perfect melt-in-your-mouth experience.
Do I have to use pecans?
While we’ve added pecans for a delightful crunch, they’re totally optional. Feel free to swap them out for walnuts, dried fruit, or skip them altogether—your call!
Can I make these ahead?
Absolutely! Prep these rolls the night before for the coziest fall breakfast ever. Simply follow the recipe up to step 4, then pop your pan of rolls in the fridge overnight instead of letting them rise on the counter. The next morning, allow them to come to room temperature on the counter for about an hour (or until they’ve almost doubled in size), then bake as usual! You can also check out our overnight cinnamon rolls for another make-ahead option.
Pumpkin Cinnamon Rolls
Ingredients
**For dough:**
- Cooking spray
- 1/2 cup warm milk
- 1 packet 0.25 oz. active dry yeast
- 4 1/2 cups all-purpose flour plus extra for surface
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 2 teaspoons kosher salt
- 1 cup pumpkin puree
- 1 large egg room temperature
- 4 tablespoons softened butter
**For the filling:**
- 1/2 cup softened butter
- 3/4 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup chopped pecans
**For the icing:**
- 4 ounces softened cream cheese
- 4 tablespoons softened butter
- 1 cup powdered sugar
- Pinch of kosher salt
- 2 tablespoons maple syrup
Instructions
- Grease a medium bowl with cooking spray. In a small bowl, mix yeast with warm milk and let sit until foamy, about 5 minutes.
- Combine flour, sugars, and salt in the bowl of a stand mixer. Add yeast mixture, pumpkin, and egg. Mix with the dough hook until smooth.
- Add butter gradually until a smooth dough forms. Transfer dough to prepared bowl, cover, and let rest for 1 to 1 ½ hours.
- Prepare the filling by combining butter, brown sugar, cinnamon, salt, nutmeg, and cloves in a bowl.
- Preheat oven to 400°F. Grease a 9”x13” baking pan. Roll dough out on a floured surface into an 18”x14” rectangle.
- Spread filling over dough, then sprinkle with chopped pecans. Roll dough tightly into a log, then cut into 12 rolls. Place in prepared pan and let rise for 30 minutes.
- Bake for 25 minutes until golden. Let cool for 20 minutes.
- Make icing by beating cream cheese and butter, then adding powdered sugar, salt, and maple syrup. Frost warm cinnamon rolls and enjoy!