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+ servings
top down view of baking pan filled with the finished nutella pumpkin cinnamon rolls

Pumpkin Cinnamon Rolls

A delicious breakfast or dessert loved by the whole family
Course Breakfast, Brunch
Cuisine American, Western
Prep Time 15 minutes
Cook Time 25 minutes
Rising Time 27 minutes
Total Time 1 hour 7 minutes
Servings 10
Calories 329kcal


  • 2 pounds (907g) pizza dough homemade or store bought
  • ¼ cup butter room temperature
  • ¼ cup pumpkin purée homemade or store-bought
  • ¼ cup Nutella warmed to soften
  • ¼ cup packed dark brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice


  • Preheat the oven to 350F/176C, then roll out the pizza dough into a 9x12 rectangle on a well-floured surface.
  • Mix together butter and Nutella in a bowl. Combine the brown sugar, cinnamon, and pumpkin pie spice in another bowl.
  • Spread the Nutella mixture over the dough, leaving a ¼ inch margin. Top this with the pumpkin purée, and then sprinkle everything with the innamon, spice and sugar mixture.
  • Starting from the short side, tightly roll up the dough and then cut 1-inch from each end.
  • Using a sharp serrated knife or pizza cutter, slice the roll into 1 inch thick sections to make 8-10 individual rolls.
  • Place the rolls onto a baking sheet lined with parchment paper, let rise about 45 minutes, then bake for about 25 minutes. The pumpkin pie rolls should be cooked until slightly underdone so they will be soft in the middle.
  • Remove from the oven and allow to cool for 5 minutes vefore sercing.
  • optional: top your Nutella pumpkin cinnamon rolls with powdered sugar or a cream cheese glaze, if desired.


  • Make your pizza dough in advance. Or better yet, purchase premade pizza dough.
  • Let the butter come up to room temperature before using it.
  • Warm the Nutella in a microwave-safe bowl for 10-second increments until it is easy to stir into the butter. 
  • Flour your surface well so that your dough does not stick when you are rolling it up.
  • Once rolled, cut off the ends and discard, as they won’t have as much filling.
  • Use a serrated knife or a pizza cutter to slice the pumpkin spice cinnamon rolls. 
  • Let the dough rise in a warmed oven.  I preheated on my oven to 325F/162C, then turned it off and put the tray with rolls inside, leaving the oven door slightly ajar.
  • The pumpkin pie cinnamon rolls should be slightly underbaked to make them soft in the middle.
There are 5 Blue Plan SmartPoints in a serving.


Calories: 329kcal | Carbohydrates: 54g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 701mg | Potassium: 50mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1095IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 3mg