Jump to Recipe Jump to Video Print Recipe

Pumpkin Cinnamon Rolls – one of my favorite ways to say YUM. The caramelized gooey pecan topping with a pumpkin cream cheese filling makes this recipe near and dear to Farmer Freds’ (and my) heart. These sticky buns shouldn’t be limited to breakfast. I love to serve them in the afternoon with coffee or tea. Farmer Fred loves to have them warmed up in the toaster oven as a before bedtime snack.

Key Takeaways:

Decadent layers of flavor: These Pumpkin Cinnamon Rolls feature a caramelized pecan topping, a rich pumpkin cream cheese filling, and a soft homemade bread base.
Not just for breakfast: Enjoy them as a mid-afternoon treat with coffee or as a cozy bedtime snack—these rolls shine anytime.
Farm-style inspiration: The recipe is rooted in family traditions, using thick cream reminiscent of farm-fresh dairy for added richness.
Three delicious components: The dough, filling, and topping each add unique texture and flavor, creating a perfectly gooey sticky bun.
Make-ahead pumpkin puree: You can roast your own pumpkin or use store-bought puree, but removing excess moisture is key for the perfect consistency.
Sticky bun perfection: Baked with heavy cream and brown sugar at the bottom of the pan, these rolls flip to reveal a glossy, pecan-studded topping.

Overview

Get ready to fall in love with autumn baking all over again! These Pumpkin Cinnamon Rolls are a heartwarming twist on a classic sticky bun, layered with comforting spices and rich fall flavors. Featuring a soft, homemade bread dough, a luscious pumpkin cream cheese filling, and an indulgent pecan-studded caramel topping, this recipe is the definition of cozy comfort food.

Inspired by cherished family farm memories and perfected with creamy homemade pumpkin puree, this dish is more than just breakfast—it’s a treat for any time of the day. Whether it’s a quiet morning, an afternoon coffee break, or a bedtime snack (Farmer Fred’s favorite!), these rolls bring warmth and nostalgia with every bite.

This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.

Growing up on a small family farm meant we had milk cows. Imagine buying milk for 12 people. We would consume 3-4 gallons of milk a day. At today’s prices – WOW. When we had extra milk, we would separate the cream. We had a hand crank separator that separated the cream from the milk. The faster my dad turned the handle on the separator, the thicker the cream was. For this recipe, my mom would request extra thick cream. This cream was the consistency of yogurt. Even the heavy cream I purchase in the supermarket doesn’t come close to that cream. However, for this recipe, it works almost as well. Try my Pumpkin Cinnamon Chip Scones or my Apple Pie Fritter Cake for more great breakfast or brunch treats.

What do I Need for Pumpkin Cinnamon Rolls?

Think of these Pumpkin Sticky Buns as having three-component.

The bread
The topping
The filling

The Bread: The bread for these rolls is my moms’ bread recipe. It is a simple recipe with bread flour, yeast, salt, oil, and honey.

The Topping: The topping is the yum component of this recipe. You will need heavy cream, pecan, and brown sugar.

The filling is a cream cheese and pumpkin filling with pumpkin pie spice for extra flavor. Roast the pumpkin and make the puree the day before you start this recipe. Chill the puree. If you don’t have time to make the puree concentrate, use a can of solid pack pumpkin from the supermarket and remove the extra moisture using a nut milk bag. (see below)

How is the Bread Dough Made for Pumpkin Cinnamon Rolls?

You will need a Stand Mixer for this recipe with the dough hook attached.

Put all of the dry ingredients into the bowl of the stand mixer and stir to combine.

Mix the wet ingredients and add to the dry. With the dough hook attachment, mix on medium for 2 minutes. The dough should be soft but not sticky.

Cover and let rise for 1 hour.

Concentrate the Pumpkin Puree:

You want to roast a pumpkin or purchase a solid pack of pumpkin puree for the pumpkin in this recipe. Click here for my step-by-step instructions on how to roast a pumpkin. You will need to remove most of the water from the pumpkin puree. Put 2 cups of puree in a nut milk bag. Squeeze the bag and remove the water. Reduce the puree to about 1/2 of a cup of puree. It’s incredible how much extra liquid is in the puree. Chill the puree concentrate. The puree is now ready to use in your recipe.

Make the Pumpkin Cream Cheese Filling.

Cream together the pumpkin and the cream cheese. Then add all of the rest of the ingredients and mix with a hand mixer until well blended. Refrigerate for 1 hour before spreading on the rolled-out dough.

Prepare the Bottom of the Pan Gooeyness.

You need two baking pans: one 9 X 13 inches and one 9 X 9 inches. Prepare the baking pans by adding the heavy cream to the bottom of a lightly greased pan. Add the brown sugar and mix. Sprinkle the pecans on top of this mixture and set them aside.

Make the Pumpkin Cinnamon Rolls

Roll out the dough into a large rectangle about 16 X 21 inches. Spread the chilled pumpkin cream cheese filling on the dough and roll it into a cigar-shaped roll. Cut the roll into about 18 or 19 one-inch thick segments with a sharp knife. Put 12 pieces in the larger baking pan and the rest in the smaller pan. Cover both pans and let the rolls rise until they just touch, usually about 30 to 45 minutes.

Bake the Pumpkin Cinnamon Rolls:

Preheat the oven to 375 degrees while the buns are rising. Bake for 10 minutes at 375 degrees, then reduce the temperature to 350 degrees. Bake for another 20 to 30 minutes until the buns are brown on top and the cream mixture at the bottom caramelizes. Remove from the oven and cool until the pan is cool enough to touch. Remove the buns from the pan and flip them upside down on a serving platter. Scrape the yummy gooey goodness out of the pan and put it on top of the pumpkin cinnamon rolls.

Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply by name.

FAQ:

Q: Can I use canned pumpkin instead of roasting my own?
A: Yes! Use solid pack canned pumpkin, but be sure to remove the excess moisture using a nut milk bag for best results.

Q: Do I need a stand mixer to make the dough?
A: A stand mixer is highly recommended to knead the dough efficiently, but you can knead by hand if needed—just expect a bit more effort.

Q: How long do the rolls need to rise?
A: The dough should rise for 1 hour initially, and then the shaped rolls should rise for an additional 30 to 45 minutes before baking.

Q: Can I make the filling ahead of time?
A: Absolutely! The pumpkin cream cheese filling should be made and chilled at least 1 hour before using, and it can be prepared a day in advance.

Q: What size pans do I need?
A: You’ll need one 9×13-inch pan and one 9×9-inch pan to bake the full batch of 18–19 rolls evenly.

Q: How do I store leftovers?
A: Keep the rolls in an airtight container at room temperature for 1–2 days, or refrigerate for up to 4 days. Warm them slightly before serving for the best texture.

No ratings yet