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    Home » Recipes » Desserts » Pumpkin Pecan Cinnamon Rolls

    Published: Sep 16, 2022 by Cari · This post may contain affiliate links. · Leave a Comment

    Pumpkin Pecan Cinnamon Rolls

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    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.

    Ingredients

    You only need 10 ingredients for the pumpkin dough

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

    Instructions

    • 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.

    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

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

    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

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

    Storage

    Cover baked rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

    Baked rolls can be frozen up to 2 months. Thaw overnight in the refrigerator and warm up before enjoying.

    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.

    Check out these other pumpkin recipes

    • Pumpkin pie and cheese pastelitos (Pastelitos de calabaza y queso)
    • Pumpkin Soup with Crispy Prosciutto Recipe
    • Pumpkin Pie Tres Leches Recipe
    • The BEST Pumpkin Cheesecake with Biscoff Crust
    Print Recipe
    5 from 1 vote

    Pumpkin Pecan Cinnamon Rolls

    Pumpking rolls filled with pecans and pumpkin pie spices and topped with cinnamon cream cheese frosting
    Prep Time20 mins
    Cook Time25 mins
    rise time3 hrs
    Total Time3 hrs 45 mins
    Course: Dessert
    Cuisine: American
    Servings: 12
    Calories: 187kcal
    Author: Cari

    Ingredients

    • Dough
    • ⅓ cup whole milk
    • 2 Tablespoons salted butter melted
    • ½ cup canned pumpkin puree
    • ¼ cup granulated sugar
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 large egg
    • 2 and ¼ teaspoons instant dry yeast
    • 2 and ⅔ cups all-purpose flour
    • Filling
    • 8 Tablespoons unsalted butter softened to room temperature
    • ½ cup packed light brown sugar
    • 1 Tablespoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground allspice
    • ¼ teaspoon ground ginger
    • Cream Cheese Frosting
    • 8 ounces full-fat cream cheese softened to room temperature
    • 2 Tablespoons heavy cream
    • ¼ ground cinnamon
    • 1 cup confectioners’ sugar sifted

    Instructions

    • 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 1 and ⅔ cups more flour and beat for 1 more minute.
    • Keep the dough in the mixer and beat on low speed for an additional 3 minutes.
    • 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.
    • Grease a 9 x 13 pan with butter,
    • 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. 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.
    • 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 cinnamon rolls.

    Nutrition

    Serving: 1g | Calories: 187kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 257mg | Potassium: 118mg | Fiber: 1g | Sugar: 15g | Vitamin A: 1903IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!
    « Pumpkin pie and cheese pastelitos (Pastelitos de calabaza y queso)
    Cuban Avocado Salad (Ensalada de Aguacate Cubana) »

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    My name is Cari and I'm the person behind FatgirlHedonist.com. I'm born and raised in Miami (Hialeah if you'd like specifics) and proud Latina. I'm a single mom to a very curious toddler. I completed a culinary program in high school that made my love of food blossom, but my career went in a very different direction. No matter what turns my life has taken, cooking, baking and eating have always been three of my favorite activities. I'm lucky enough that I can have this blog as an outlet for those three passions.

    More about me →

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