Pumpkin Cinnamon Rolls Recipe

Try your hand at this seasonal, make-ahead breakfast treat you won’t lose sleep over.

Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Make-ahead pumpkin cinnamon rolls can be prepared the night before or even months in advance.

Photo by: Mick Telkamp

Mick Telkamp

Make-ahead pumpkin cinnamon rolls can be prepared the night before or even months in advance.

f you’re going for an “easy like Sunday morning” vibe, it’s hard to beat a hot cup of coffee and the perfection that is a hot, sticky, melt-in-your-mouth cinnamon roll. The only problem is, someone has to make it.

I like you a lot, I really do, but the prospect of getting up two hours before the family to whip up a fresh batch of cinnamon rolls just isn’t going to happen. Not a morning person? Whether you’re hosting holiday guests or it’s just another weekend at the homestead, these seasonal, make-ahead pumpkin cinnamon rolls can be on the breakfast table before you finish your first cup of coffee.

Made from scratch using fresh pumpkin puree, pumpkin cinnamon rolls aren’t difficult to make, but take time to rise. Instead of setting the alarm clock, prepare these crowd-pleasers the night before and refrigerate, or even freeze them up to two months in advance. As written, this recipe will yield two pans of eight rolls each. Bake eight and tuck the rest in the freezer for a rainy day. For long-term storage, freeze in the pan and transfer into a plastic bag. Return rolls to cake pan before thawing for breakfast in a jiffy without setting down your coffee.

Pumpkin Cinnamon Rolls

Makes 16 rolls


  • 2 1/4 teaspoon active dry yeast
  • 1/2 cup lukewarm milk
  • 5 tablespoons butter, melted
  • 3 1/2 to 4 cups flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1 egg
  • 1 cup pumpkin puree


  • 1 cup sugar
  • 3 teaspoons cinnamon
  • 1/3 cup pecans, chopped


  • 2 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners sugar

In a stand mixer bowl, dissolve yeast in lukewarm milk.

Add 3 tablespoons melted butter, 3 1/2 cups flour, sugar, salt, cinnamon and ginger and stir to combine.

Add egg and pumpkin pumpkin puree.

Mix using a dough hook attachment for 6-7 minutes.

Add more flour, if necessary, until dough is somewhat stiff and easy to handle.

Transfer dough into a large, greased bowl and let rise for 60 to 90 minutes until nearly double in size.

On a floured surface, roll dough into a 10" x 16" rectangle.

Brush with remaining 2 tablespoons melted butter.

Combine 1 cup sugar, cinnamon and chopped pecans and sprinkle evenly over dough.

Starting from a long edge, roll the dough into a log and pinch ends to seal.

Using a sharp knife, cut into sixteen 1-inch slices.

Arrange rolls in two greased, 9-inch baking dishes or cake pans. If preparing in advance, rolls may be wrapped in plastic and refrigerated overnight or frozen at this time.

Cover with plastic wrap and allow to rise for 45 minutes.

Bake in a 350 degree F oven for 30 minutes until golden brown.

Remove from oven and allow to cool 10 minutes before icing.

In stand mixer with whisk attachment, whisk cream cheese, 4 tablespoons butter, milk and confectioner’s sugar together until smooth.

Drizzle icing over rolls and serve warm.

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