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Pumpkin Caramel Pecan Rolls

These Pumpkin Caramel Pecan Rolls combine two things essential for holiday baking: pumpkin & caramel. These rolls really are the best holiday treat.
Prep Time20 mins
Cook Time35 mins
Total Time1 hr 55 mins
Course: Breakfast, Dessert
Servings: 18 rolls
Calories: 371kcal
Author: Sandra



  • 1 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 1/4 teaspoons active dry yeast
  • 1 cup pumpkin puree I used canned
  • 4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup additional all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt


  • 1/2 cup butter melted
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger

Caramel Topping

  • 1/2 cup salted butter
  • 1 1/2 cup brown sugar
  • 1 tablespoon corn syrup
  • 2 tablespoons heavy cream or half and half
  • 1-2 cups chopped pecans



  • Place a large saucepan over low heat, I used my Dutch-oven. Add milk, oil, and granulated sugar until it starts to get warm but is not boiling, you can use a candy thermometer, it should be 125 degrees F. If it starts boiling, let it cool down for 5 minutes.
  • Remove from the heat, and sprinkle the yeast over the warm mixture, let it sit for 5 minutes then stir in the pumpkin puree.
  • Add 4 cups of flour, nutmeg, cinnamon, and ginger on top of the yeast, making sure to cover the milk and yeast with the flour. Stir until well combined. Cover the pot and let it rise for 1 hour. Once it has raised for 1 hour, stir in a 1/2 cup flour, the baking powder, baking soda, and salt. Stir together then immediately roll out.
  • On a lightly floured surface roll the dough into a long rectangle. I like to make it as thin as possible, makes it a little gooier.  Drizzle the melted butter evenly over the dough, use your hands to spread.
  • Making the filling by combining the brown sugar, cinnamon, nutmeg, and cloves in a small bowl.
  • Sprinkle the brown sugar mixture over the butter, once again used your fingers to spread it out.
  • Roll the dough tightly from long end, pinching edges closed when completely rolled.
  • Slice dough into 18 rolls, about 3/4-1 inch thick slices.

Caramel Topping

  • Prepare 2-9 inch pans with cooking spray or butter, butter is my preference. Preheat oven to 375 degrees.
  • In a small pan add 1 stick butter, brown sugar, corn syrup, and cream. Melt on low heat until totally the butter and brown sugar are completely combined. Allow it to come to slow boil for a few minutes, then remove from heat.
  • Pour half the caramel topping in each pan and sprinkle with 1/2 -1 cup of chopped pecans in each pan over the caramel. Now arrange the sliced rolls all over the pecans and caramel in pans, 9 rolls in each. Allow to rise for 20 to 30 minutes.
  • Cover pans with foil, then bake 25 minutes covered. Remove foil and bake for another 5-10 minutes, uncovered.
  • Invert 9-inch pans on top serving plate, allow to cool for a few minutes, then serve.


Pumpkin Cinnamon Roll Recipe from Pioneer Woman Caramel for rolls from {Pioneer Woman|http://thepioneerwoman.com/cooking/2009/08/caramel-apple-sticky-buns/]


Calories: 371kcal | Carbohydrates: 63g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 3mg | Sodium: 114mg | Potassium: 173mg | Fiber: 2g | Sugar: 37g | Vitamin A: 2185IU | Vitamin C: 0.7mg | Calcium: 63mg | Iron: 2mg