Pumpkin Cinnamon Rolls, home-baked cinnamon rolls full of a pumpkin punch and secret ingredient frosting! With a small crunch and addictive  glaze, these pumpkin cinnamon rolls are going to be your new favorite fall treat!

So, the dough itself is simply sort of a regular coffee roll, however it's the filling and ice that create this pumpkin cinnamon rolls formula unique.

They are terribly on the brink of regular cinnamon rolls, except the filling may be a mixture of pureed pumpkin, cinnamon, sugar, and goodies.

Normally regular cinnamon rolls ar solely crammed with cinnamon, sugar, and butter.



  • 1 cup milk
  • 1/4 cup + 1/4 teaspoon granulated sugar divided
  • 5 tablespoons unsalted butter melted, divided and cooled
  • 1 1/4 ounce package active dry yeast
  • 1 egg yolk
  • 1 1/2 teaspoon vanilla bean paste or extract
  • 2 3/4 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon grated nutmeg fresh


  • 3/4 cup pure pumpkin puree
  • 1/2 cup granulated sugar
  • 1 Tablespoon pumpkin pie spice
  • 8 Tablespoons unsalted butter softened
  • 2 Tablespoons ground cinnamon
  • 1/3 Cup chopped pecans plus more for garnish
  • 1/4 cup crushed ginger snaps about 4 cookies, plus more for garnish

  • 8 oz cream cheese softened
  • 2 cups marshmallow creme
  • 6 Tablespoons unsalted butter softened
  • 2 teaspoons vanilla bean paste or extract
  • 4 Tablespoons milk


  1. Place the milk in a small sauce pot. Warm the milk over medium-low heat until it reaches about 100 degrees. Take off the heat. Add the yeast and 1/4 teaspoon of the sugar. Set aside until yeast become bubbly. About 5 minutes.
  2. Into the yeast mixture after it has gotten bubbly, whisk in 4 tablespoons of the melted butter, the egg yolk, and vanilla. Set aside.
  3. In the bowl of a stand mixer, add the remaining sugar, flour, salt, and nutmeg. Make a well in the middle of the dry ingredients and pour in the wet mixture. Mix on low speed until combined, scraping the sides of the bowl if necessary. Turn the speed up to medium and knead for 6 minutes with the bread hook until the dough gathers around the hook and the sides of the bowl are clean. Add an additional 2 Tablespoons of flour if necessary.
  4. Remove the dough and form into a ball. Pour in the remaining 1 Tablespoon of melted butter to the mixing bowl, place the dough in the medium-low and roll around in the butter until it is coated. Cover with plastic wrap and let sit in a warm place (countertop) until doubled in size. About 1 to 2 hours.
  5. After the dough has doubled, roll out dough onto a floured surface. Roll it out into roughly a 12 x 14-inch rectangle. Next, add the filling.


  1. Rub the softened butter all over the dough. Dollop the pumpkin puree all over the dough and smooth out evenly.
  2. Mix together the sugar and spices. Coat the dough evenly on top of the pumpkin puree (yes, this seems like a LOT, this is correct!).
  3. Evenly sprinkle the pecans and ginger snaps all over.
  4. Roll the dough into a long log. Cut into countertop even pieces. Place pieces into a greased 9x13 inch baking pan. Cover with plastic wrap and let them sit in a warm place until doubled, about an hour.
  5. Heat oven to 325 degrees. Bake for 35 minutes until golden brown. Let sit in the baking pan for 15 minutes before serving.


  1. Cream together the cream cheese, marshmallow, and butter together until combined. Add in the vanilla and mix. Add in the milk a little at a time to the consistency you prefer. Serve over warm cinnamon rolls.
  2. Garnish with extra chopped pecans and gingersnaps if desired.

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