Pumpkin Cinnamon Rolls Are the Cozy Fall Treat You Didn’t Know You Needed

Few things feel as indulgent or as comforting as a warm, gooey cinnamon roll fresh out of the oven. Add a swirl of pumpkin, a handful of chopped pecans, and a cloud of cream cheese frosting, and you’ve officially entered fall baking heaven.

These Pumpkin Cinnamon Rolls blend classic coziness with the rich flavors of autumn. The dough is soft and pillowy, the filling is loaded with warm spices and buttery sugar, and the topping? Just the right amount of tangy sweetness.

Whether you’re baking for a cozy brunch, a holiday breakfast, or simply treating yourself on a crisp fall morning, this recipe will have your kitchen smelling like a bakery in no time.

Ingredients You’ll Need

For the Dough:

• 1 ½ cups whole milk

• ½ cup vegetable oil

• ½ cup granulated sugar

• 1 packet (2 ¼ teaspoons) active dry yeast

• 1 cup pumpkin puree

• 4 ½ cups all-purpose flour (plus extra for rolling)

• ½ tsp ground cinnamon

• ¼ tsp ground ginger

• ¼ tsp ground nutmeg

• ½ tsp baking powder (heaping)

• ½ tsp baking soda

• ½ tsp salt

• Melted butter, for greasing pans

For the Filling:

• ½ cup (1 stick) butter, melted

• ½ cup brown sugar

• ½ cup granulated sugar

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• ¼ tsp ground nutmeg

• 1 cup finely chopped pecans (optional but recommended)

For the Frosting:

• 8 oz cream cheese, softened

• 1 ¾ to 2 cups powdered sugar

• ¼ cup whole milk (plus more if needed)

• 2 tbsp butter, melted

• Dash of salt

Step-by-Step Instructions

1. Make the Dough
   In a large saucepan, heat the milk, oil, and sugar until hot but not boiling. Let cool slightly until warm to the touch. Sprinkle the yeast over the liquid and let sit for 5 minutes. Stir in pumpkin puree.

   In a large bowl, combine 4 cups flour with cinnamon, ginger, and nutmeg. Stir into the saucepan mixture until just combined. Cover with a towel and let rise in a warm place for 1 hour it should double in size.

2. Add Final Ingredients to Dough
   After rising, stir in baking powder, baking soda, salt, and the remaining ½ cup flour. Preheat oven to 375°F and butter three pie pans (or a large baking dish).

3. Roll and Fill
   Turn dough onto a floured surface and roll into an 18x24-inch rectangle. Spread melted butter across the surface. Combine sugars and spices, then sprinkle evenly over the dough. Add chopped pecans on top.

4. Roll and Slice
   Roll the dough tightly into a log, then cut into ½ to ¾ inch slices. Place rolls into prepared pans. Let rise for 20 minutes.

5. Bake
   Bake for 15–18 minutes, or until the edges are golden brown.

6. Make the Frosting
   While the rolls bake, beat together cream cheese, powdered sugar, milk, melted butter, and a pinch of salt until fluffy. Adjust milk to reach desired consistency.

7. Frost and Serve
   Spread frosting over hot rolls immediately after baking. Sprinkle with extra pecans if desired. Let sit for 15 minutes before serving.

Tips for Success

• For the softest texture, let the dough rise in a warm, draft-free spot—an oven with the light on works great.

• Don’t skip the pecans they add a perfect crunch.

• If you're short on time, refrigerate the unbaked rolls overnight after placing them in the pan, then let them come to room temperature and rise before baking the next morning.

A Cozy Note

Pumpkin is more than a seasonal flavor it’s packed with beta-carotene, fiber, and vitamin A. So yes, these cinnamon rolls are a treat, but they’re a little nourishing, too.

If you loved this recipe, share it with a fellow fall foodie or subscribe to our newsletter for more seasonal recipes and wellness inspiration.