Ree Drummond’s Pumpkin Cinnamon Roll Recipe You’ll Want To Make Year-Round


‘Tis the season for all things pumpkin and all things sweet. Pumpkin Cinnamon Rolls are the perfect breakfast for Thanksgiving morning– heck, they’re the perfect breakfast for any fall morning. You deserve it.

The recipe comes straight from The Pioneer Woman herself, and if you know Ree Drummond, you know she doesn’t mess around when it comes to sweets.



  • 1 1/2 cups whole milk
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 1 cup pumpkin puree
  • 4 1/2 cups all-purpose flour, plus more for flouring, sprinkling and rolling
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon (heaping) baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Melted butter, for buttering pans


  • 1 stick (1/2 cup) butter, melted
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup finely chopped pecans


  • 8 ounces cream cheese, softened
  • 1 3/4 cups to 2 cups powdered sugar
  • 1/4 cup whole milk, plus more if needed
  • 2 tablespoons butter, melted
  • Dash of salt
Combine milk, vegetable oil and sugar in a large saucepan for the dough. Heat until it’s hot, but do not bring it to a boil, then remove the pan from the stove and let it sit until the mixture is warm to the touch (not hot). Sprinkle yeast over the surface of the liquid and let it sit for about 5 minutes. Then, stir in the pumpkin puree until well combined.
Combine 4 cups of flour with cinnamon, ginger and nutmeg in a large bowl. Sprinkle it into the saucepan and stir it until it blends together, then cover the saucepan with a dishtowel and let it sit in a warm spot for about an hour.
After about an hour, the dough should be puffy and about doubled in size. At that point, stir in baking powder, baking soda, salt, and remaining flour until totally combined. Preheat the oven to 375 degrees and drizzle butter into three pie pans (or a large baking dish) and smear it on the bottom of the pan(s).
Place the dough on a floured surface and roll it into a rectangle with a rolling pin.
Drizzle melted butter over the dough and smear it across the surface. Mix together brown sugar, granulated sugar, ginger and nutmeg in a bowl for the filling. Sprinkle the mixture on the dough until it’s well covered. If desired, add chopped pecans.
Roll the dough into log, moving back and forth down the line of dough and always rolling toward you, rolling as tightly as possible. Pinch the seam closed and slice into 1/2-3/4-inch slices and place them in the pan and allow them to rise for about 20 minutes. Bake for about 15-18 minutes or until the rolls are golden brown on the edges.
While the rolls bake, make frosting by mixing together cream cheese, powdered sugar, milk, butter an salt in a bowl with an electric mixer. Frost the rolls the second the come out of the oven and sprinkle extra pecans over the top, if desired. Enjoy!