Pumpkin Cinnamon Rolls
You’ll never forget the taste of these delicious pumpkin cinnamon rolls. A soft yeast roll full of pumpkin, brown sugar, butter, and pecans is frosted with cinnamon cream cheese frosting. Seriously, they are unreal!
A hot cup of coffee with a warm, soft cinnamon roll—is there anything better? We’re not sure there is, but we’re making them with a buttery pumpkin filling and cinnamon cream cheese frosting, and they are fabulous! Don’t let the time it takes to prepare these rolls scare you off. It’s honestly not much work, and it’s worth it!
KEY INGREDIENTS:
- milk (I used 2%)
- shortening
- white and brown sugar
- salt
- active dry yeast (1/4 ounce)
- all-purpose flour
- egg
- butter
- pure pumpkin
- cinnamon
- chopped pecans
- full-fat cream cheese
- powdered sugar
- vanilla
Scroll down for the full recipe in the printable recipe card.
Pumpkin Cinnamon Rolls with Cinnamon Cream Cheese Frosting
Ingredients
Cinnamon Roll Ingredients
- 1/2 cup milk I used 2%
- 1/4 cup shortening
- 1/4 cup white sugar
- 1/2 teaspoon salt
- 1 package active dry yeast 1/4 ounce
- 1/2 cup warm water
- 2 1/2 cups all-purpose flour
- 1 egg
Pumpkin Filling Ingredients
- 1/4 cup of softened butter
- 3/4 cup of pure pumpkin
- 1/2 cup of brown sugar
- 1 teaspoon of cinnamon
- 1/2 cup of chopped pecans
Cinnamon Cream Cheese Frosting Ingredients:
- 8 ounces of full fat cream cheese
- 2 cups powdered sugar
- 1/2 cup of butter softned
- 1 teaspoon vanilla
- 1 teaspoon of cinnamon
Instructions
- Heat milk on stove just to boiling point.
- Remove from stove and add shortening, sugar and salt. Let cool until just warm. (About 10 minutes.)
- In a small bowl add yeast to the 1/2 cup of warm water and mix to dissolve.
- In a large mixing bowl add 1 cup of the flour, the cooled milk mixture, the yeast, and the egg. Mix well with a spoon.
- Add the other 1 1/2 cups flour, mix and turn out onto a floured surface. Knead about 10 times until dough is not sticky, can add more flour if needed.
- Grease a large bowl or crock. Add dough and turn once so both sides will be oiled. Let rise for about 1 1/2 hours in a warm place. (I just cover it with a dish towel on the counter.)
- After dough has doubled, punch down, remove it from the bowl and roll out to a rectangle about 17 inches by 9 inches. Spread softened butter over the dough. Then spread pumpkin and sprinkle with brown sugar and cinnamon. Add nuts. Roll the dough up lengthwise. Cut in slices.
- Place in greased 9 x 13 baking dish. Cover with dish towel and let rise till doubled. Bake in preheated 375-degree oven 25-35 minutes. Makes 12 large rolls.
Frosting Instructions:
- Mix all ingredients together and spread over warm cinnamon rolls
A FEW MORE RECIPES YOU MAY LOVE:
These cinnamon rolls can be stored in an airtight container for 2-3 days.
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