It's pumpkin spice season and these pumpkin pecan cinnamon rolls are the perfect Fall pastry. Made with a rich pumpkin flavored dough then filled with a sweet pumpkin spice filling and topped with a cinnamon cream cheese frosting, these are like biting into a crisp Fall morning.

These rolls are fluffy, soft and a perfect taste of Autumn.

Why you'll love these pecan and pumpkin cinnamon rolls

Irresistible Combination: The blend of pumpkin, pecans, cinnamon, and cream cheese frosting creates a delightful and comforting flavor profile.
Warm and Cozy: The flavors of pumpkin and cinnamon are reminiscent of fall, making these cinnamon rolls a perfect treat for the season.
Textural Delight: The soft and fluffy dough, crunchy pecans, and creamy frosting provide a satisfying textural experience.
Great for a crowd: These pumpkin rolls are great for a friengsgiving or fall potluck.
Versatile Treat: These cinnamon rolls can be enjoyed for breakfast, brunch, or dessert.

Ingredients for this pumpkin cinnamon rolls recipe

For the pumpkin dough

Milk
Butter
Pumpkin Puree
Sugar
Nutmeg
Cinnamon
Salt
Egg
Instant Yeast
All-purpose flour

For the cinnamon roll filling

Unsalted butter
Chopped pecans
Light brown sugar
Ground cinnamon
Ground nutmeg
Ground allspice
Ground ginger

Make the cinnamon cream cheese frosting

Full-fat cream cheese
Heavy cream
Ground cinnamon
Confectioners’ sugar

Instructions for these pumpkin pecan cinnamon rolls

In a microwave safe bowl, warm the milk and butter together for about 30 seconds to 1 minute. You want the mixture lukewarm, not boiling hot. Set aside.
In your stand mixer's bowl, mix the pumpkin puree, sugar, cinnamon, nutmeg, and salt together. Slowly add in the warmed milk/butter, egg, and yeast until combined.
Using the dough hook on low speed mix in 1 cup of flour. Mix for 1 minute, scraping down the sides of the bowl as needed. Add the rest of the flour and beat for 1 more minute.
Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with a clean kitchen towel. Allow the dough to rise for 2 hours or until double in size.

Place dough on a lightly floured work surface and using a lightly floured rolling pin to roll dough into a 10×14 inch rectangle.

In a small bowl, mix the softened butter, sugar and spices for the filling. Spread the butter mixture evenly on top of the rolled-out dough.
Roll it up the dough tightly.

Grease a 9x13 baking dish. Using a very sharp knife, cut the rolled dough into 12 even rolls, about 1.5 - 2 inches thick.

Arrange rolls in the prepared pan.

Cover the rolls tightly and allow to rise until doubled in size, about 1 hour.

Preheat oven to 350°F
Bake rolls for about 25 minutes or until they are lightly browned on top. After about 15 minutes, tent a piece of aluminum foil over the top of the pan to prevent the tops from browning too quickly and baking unevenly.
Remove the pan from the oven and allow to cool.

Make the Cream cheese frosting

In a medium bowl, beat the softened cream cheese until smooth. Add the heavy cream and beat on high until smooth. Add the confectioners’ sugar and cinnamon , continue to beat on medium speed until creamy. Spread on warm pumpkin pecan cinnamon rolls.

Variations for these pumpkin and cinnamon rolls

Have a nut allergy? simply omit the pecans for some delicious pumpkin cinnamon rolls.

Gluten-Free Dough? Use a gluten-free dough for those with dietary restrictions.

Brioche Dough? For a richer and more indulgent dough, use brioche.

Aren't a fan of cream cheese frosting? Opt for a simple cinnamon roll glaze by mixing 1 cup of confectioner's sugar, 1 tablespoon of melted butter, ½ teaspoon of vanilla and 2 tablespoon of milk.

Equipment needed for these pumpkin spice cinnamon rolls

For this recipe you'll need a stand mixer and a 9x13 baking dish.

Storage for these pumpkin cinnamon rolls

To maintain the freshness and deliciousness of your pumpkin cinnamon rolls, follow these guidelines:

Refrigeration: For short-term storage, store the cinnamon pumpkin rolls in an airtight container in the refrigerator for up to 2-3 days.
Freezing: To freeze, wrap individual cinnamon rolls tightly in plastic wrap, then place them in an airtight freezer-safe container. Frozen cinnamon rolls can last for up to 3 months.

Tips:

Cool Completely: Allow the cinnamon rolls to cool completely before storing to prevent moisture buildup.
Avoid Moisture: Ensure the container is airtight to prevent the cinnamon rolls from drying out.
Reheating: To reheat frozen cinnamon rolls, thaw them overnight in the refrigerator and then warm them in a preheated oven at 350°F (175°C) until heated through.

Top tip

During the second rise, I like to put them in a warm area like next to a window or stove to make sure they fluff up extra big.

If you want extra large cinnamon rolls opt for making 9 rolls instead of 12 and use a 9x9 baking dish or your favorite pie dish.

Pumpkin Pecan Cinnamon Rolls