Pioneer Woman Inspired Pumpkin Cinnamon Rolls: The Ultimate Fall Baking Recipe

Fall is the perfect season for cozy mornings and delicious treats, and nothing says fall quite like the warm, comforting flavors of pumpkin and cinnamon. If you’re looking for a breakfast or dessert that perfectly captures the essence of autumn, look no further than these incredible pumpkin cinnamon rolls. Inspired by classic recipes and with a nod to the hearty, homemade goodness you might find on the Pioneer Woman’s ranch, these rolls are guaranteed to become a family favorite.

Close-up of a single pumpkin cinnamon roll with cream cheese frosting, showcasing its soft texture and delicious glaze.

My family, like many, has a weekend cinnamon roll tradition. It’s a simple joy that we all look forward to, and over the years, we’ve explored countless variations. However, these pumpkin cinnamon rolls have truly risen to the top, possibly becoming my all-time favorite. There’s something uniquely special about the combination of pumpkin spice and the classic cinnamon roll.

Yes, these pumpkin cinnamon rolls require a bit of time and effort, but trust me, every minute is absolutely worth it. Imagine biting into a soft, buttery roll, filled with a spiced pumpkin mixture, and topped with a tangy cream cheese frosting. It’s the perfect balance of comforting warmth and sweet indulgence. What more could you possibly ask for on a crisp fall morning?

Ingredients for pumpkin cinnamon rolls are neatly arranged on a kitchen counter, featuring canned pumpkin puree, spices, eggs, butter, and flour, emphasizing the fresh and wholesome components.

Ingredients for Pioneer Woman Style Pumpkin Cinnamon Rolls

Before you start baking these delightful pumpkin treats, make sure you have all your ingredients ready. Here’s what you’ll need for the dough, filling, and frosting:

For the Dough:

Warm water
Yeast (active dry or instant)
Granulated sugar
Milk
Eggs
Canned pumpkin puree (for an extra homemade touch, consider using The Pioneer Woman’s Best Pumpkin Puree Recipe)
Melted margarine or butter
Nutmeg
Cloves
Salt
All-purpose flour

For the Pumpkin Cinnamon Filling:

Butter, softened to room temperature
Canned pumpkin puree
Brown sugar
Ground cinnamon

For the Cream Cheese Frosting:

Cream cheese, softened to room temperature
Butter, softened to room temperature
Vanilla extract
Powdered sugar

Optional Add-ins:

Raisins, chopped walnuts, or pecans (for added texture and flavor)

A stand mixer with a dough hook is shown mixing the cinnamon roll dough in a white bowl, highlighting the initial steps of combining wet and dry ingredients.

A closer view of the dough being kneaded in the stand mixer, showcasing the texture and elasticity as it develops.

Proofing dough in a glass bowl covered with plastic wrap, demonstrating the rising process essential for light and fluffy cinnamon rolls.

Equipment You’ll Need

To bake these pumpkin cinnamon rolls effectively, gather the following kitchen equipment:

Mixing bowls (various sizes)
Measuring cups and spoons
Stand mixer with dough hook (or large bowl and wooden spoon for hand kneading)
Small bowl
Electric mixer (hand mixer or stand mixer for filling and frosting)
Rolling pin
Sharp knife or pizza cutter
9×13 inch baking pan
Non-stick cooking spray or butter for greasing

Rolled-out dough on a white surface, prepared for filling, with ingredients like pumpkin puree, brown sugar, and cinnamon arranged nearby, illustrating the assembly stage.

Close-up of the cinnamon sugar filling being spread onto the rolled dough, emphasizing the rich and flavorful layer before rolling.

Step-by-Step Guide: Making Your Pumpkin Cinnamon Rolls

Follow these detailed instructions to create your own batch of mouthwatering pumpkin cinnamon rolls:

Activate the Yeast: In a small bowl, combine warm water, yeast, and a teaspoon of granulated sugar. Stir gently until the yeast dissolves. Let it stand for 5-10 minutes until it becomes frothy and doubles in volume. This step ensures your yeast is active and ready to make the dough rise.
Combine Wet Ingredients: In the bowl of your stand mixer fitted with a dough hook, combine milk, eggs, pumpkin puree, melted margarine (or butter), half a cup of granulated sugar, nutmeg, salt, and cloves. Mix on low speed until everything is well combined and smooth. If you don’t have a mixer, don’t worry! You can mix this by hand using a wooden spoon initially, then switch to kneading with your hands on a lightly floured surface.
Incorporate Flour and Yeast: Gradually add four cups of flour to the wet ingredients in the mixing bowl. Pour the frothed yeast mixture on top of the flour. Start kneading on low speed for about 5 minutes. Gradually add the remaining flour, half a cup at a time, until the dough barely begins to pull away from the sides of the bowl. The dough should be smooth and moist but not sticky. If kneading by hand, this process will take about 8-10 minutes of kneading until you achieve a similar dough consistency.
First Rise: Spray a clean bowl with non-stick cooking spray. Place the dough in the greased bowl and turn it to coat all sides. Cover the bowl with a damp towel or plastic wrap sprayed with non-stick spray. Let the dough rise in a warm place until it has doubled in size, which should take about 1 hour.
Prepare the Pumpkin Filling: While the dough is rising, prepare the delicious pumpkin filling. In a small bowl, combine the softened butter and pumpkin puree. Use an electric mixer to beat until the mixture is smooth and creamy. In another small bowl, combine the brown sugar and ground cinnamon; set both bowls aside.
Assemble the Rolls: Once the dough has doubled, gently punch it down to release any air. Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a rectangle approximately 16×21 inches, about ¼ inch thick. Spread the pumpkin-butter mixture evenly over the entire surface of the dough rectangle. Next, evenly sprinkle the cinnamon-sugar mixture over the pumpkin filling, lightly pressing it into the dough to help it adhere.
Roll and Cut: Starting from one of the long sides, tightly roll up the dough into a log. Once rolled, use a sharp knife or pizza cutter to cut the log into 12 equal rolls, each about 2 inches thick.
Second Rise: Lightly grease a 9×13 inch baking pan. Place the pumpkin cinnamon rolls in the prepared pan, spacing them slightly apart. Cover the pan and let the rolls rise again until they have nearly doubled in size, approximately 30 minutes.
Bake to Golden Perfection: Preheat your oven to 400°F (200°C). Bake the pumpkin cinnamon rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top. While the rolls are baking, prepare the cream cheese frosting.
Make the Cream Cheese Frosting: In a mixing bowl, beat together softened cream cheese, softened butter, vanilla extract, and powdered sugar until the frosting is smooth, creamy, and light.
Frost and Serve: Once the pumpkin cinnamon rolls are fresh out of the oven and still warm, generously spread the cream cheese frosting over the top. Serve immediately and enjoy the warm, gooey goodness!

Close-up of rolled dough with cinnamon sugar filling, ready to be sliced into individual rolls, highlighting the swirl pattern and texture.

Hands rolling up the filled dough into a log, demonstrating the technique for creating the classic cinnamon roll shape.

Baked pumpkin cinnamon rolls arranged in a baking pan, showcasing their golden-brown color and readiness for frosting.

Storage Tips for Your Pumpkin Cinnamon Rolls

Want to enjoy these pumpkin cinnamon rolls beyond the day you bake them? Here are some helpful storage suggestions:

Counter & Refrigerator: For short-term storage, place the cooled cinnamon rolls in an airtight container or a zip-top bag. They will stay fresh on the counter for 1-2 days or in the refrigerator for 3-4 days.
Freezer: For longer storage, wrap each cinnamon roll individually in foil and then place them in an airtight freezer bag. Store them in the freezer for up to 1-2 months.
Reheating: To reheat, preheat your oven to 350°F (175°C). Reheat the rolls until warm and soft, about 10-15 minutes. You can also microwave them in 30-second intervals until heated through, but oven reheating is recommended for best texture.

Frosted pumpkin cinnamon rolls on a tray, with extra frosting in a bowl, invitingly displayed for serving.

A festive autumn setting with a plate of pumpkin cinnamon rolls, decorated with fall leaves, emphasizing the seasonal appeal of the recipe.

Single pumpkin cinnamon roll with creamy white frosting on a white plate, ready to be enjoyed, highlighting the perfect combination of flavors and textures.

Craving More Pumpkin Breakfast Recipes?

If you’re as enthusiastic about pumpkin recipes as we are, especially during the fall and winter months, you’re in for a treat! We’ve gathered a comprehensive collection of pumpkin-flavored delights perfect for breakfast, brunch, or any time you crave that cozy pumpkin spice flavor. Explore more pumpkin recipes here and discover your next favorite fall bake.

Pumpkin Cinnamon Rolls Recipe Card

5 from 13 votes

Enjoy these delicious pumpkin cinnamon rolls, a perfect blend of traditional cinnamon roll dough with a spiced pumpkin filling and creamy cream cheese frosting.

Serving: 12 rolls
Prep Time: 3 hours
Cook Time: 15 minutes
Total Time: 3 hours 15 minutes

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Ingredients

Dough:

¼ cup warm water
2 ½ teaspoons yeast
1 teaspoon sugar
½ cup milk
2 eggs
1 cup canned pumpkin puree
⅓ cup margarine, melted
½ cup sugar
½ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon salt
5-6 cups flour

Filling:

½-⅔ cup canned pumpkin puree
½ cup butter, room temperature
1 cup brown sugar
2 Tablespoons cinnamon

Frosting:

4 ounces cream cheese, room temperature
3 Tablespoons butter
½ teaspoon vanilla
2 – 2 ½ cups powdered sugar

Equipment

Mixing bowls
Measuring cups and spoons
Stand mixer (optional)
Rolling pin
9×13 inch baking pan

Instructions

Combine warm water, yeast, and 1 tsp sugar. Let stand until frothy.
Mix milk, eggs, pumpkin, margarine, ½ cup sugar, nutmeg, salt, cloves.
Add 4 cups flour, then yeast mixture. Knead 5 mins, add flour until dough cleans bowl.
Place dough in greased bowl, cover, let rise 1 hour.
Mix filling: butter & pumpkin puree. Combine brown sugar & cinnamon.
Roll dough to 16×21 inch rectangle. Spread pumpkin butter, then cinnamon sugar.
Roll up, cut into 12 rolls. Place in greased pan, let rise 30 mins.
Preheat oven to 400℉.
Bake 15-20 mins until golden brown. Beat frosting ingredients. Frost warm rolls.

Notes

Recipe adapted from Compliments To The Chef.

Nutrition

Cuisine: American
Cost: $12
Author: Steph Loaiza
Course: Bread

Did You Make This Recipe? Share your thoughts in the comments below!