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Easy pecan pumpkin rolls! The best fall baking recipe for brunch, snack, or dessert. Top with a quick, sugar-free caramel sauce for that little bit extra. Get the recipe and more refined sugar free desserts at naturallysweetkitchen.com #naturallysweetkitchen #sugarfree #pumpkin #cinnamonrolls #pecans #caramelsauce

Pecan Pumpkin Rolls

These Pecan Pumpkin Rolls with a quick sugar-free caramel sauce are the perfect way to start a cosy fall morning. 

Category Bread
Cuisine American, Canadian
Keyword Pecan Pumpkin
Prep Time 30 minutes
Cook Time 30 minutes
Proofing 1 hour
Total Time 2 hours
Serves 12 rolls
Author Amanda | Naturally Sweet Kitchen


Sweet Roll Dough

  • 310 g unbleached plain flour
  • ½ tsp fine sea salt
  • 2 ¼ tsp active dry yeast
  • 40 g unsalted butter, melted
  • 2 tbsp pure maple syrup
  • 120 ml water
  • 60 ml milk
  • 1 large egg, room temperature

Pumpkin Pecan Filling

  • 425 g pumpkin puree
  • 3 tbsp raw cane sugar
  • 3 tbsp coconut sugar
  • 1 ½ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¾ tsp ground nutmeg
  • ½ tsp ground allspice
  • 100 g chopped pecans

Quick Caramel Sauce

  • 100 g coconut sugar
  • 50 g unsalted butter cubed
  • 2 tbsp milk
  • ½ tsp pure vanilla extract
  • ¼ tsp fine sea salt


Sweet Roll Dough

  1. Lightly grease a 9 x 11 baking tin with butter and set aside.
  2. Whisk together the flour, salt, and yeast in the bowl of a stand mixer.
  3. Warm the butter, maple syrup, water, and milk in a saucepan over a low heat until a thermometer reads 46°C. Do not overheat this mixture or you’ll kill the yeast.
  4. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until incorporated. Crack in the egg and beat to combine. Fit the stand mixer with the dough hook and knead for 4-5 minutes, or until the dough is soft and slightly springy.

  5. Cover the bowl with a tea towel and place in a warm spot to rest for 30 minutes.

Pumpkin Pecan Filling

  1. Whisk together the pumpkin puree, sugars, and spices until well combined.
  2. Once the dough has rested, tip it out onto a lightly floured surface and stretch or roll it into a 30 x 20 cm rectangle.
  3. Spread the pumpkin filling evenly over the dough, leaving a 2-3 cm gap around the edges. Sprinkle over the chopped pecans.
  4. Carefully roll the dough up lengthwise into a spiral. Divide the roll into 12 even pieces and place each piece, swirl side up, into the prepared baking tin.
  5. Cover the tin with a tea towel and allow to rise in a warm spot for 30 minutes, or until nicely puffed up. Meanwhile, preheat the oven to 190°C.
  6. Once the rolls have risen, bake the rolls for 25-27 minutes, or until nicely golden. Check them at the 15 minute mark; if they are browning too quickly, cover them with a loose layer of foil.
  7. Allow to cool for 20 minutes before serving with the caramel.

Quick Caramel Sauce

  1. Tip the coconut sugar, butter, and milk into a saucepan and bring to a boil over a medium heat.
  2. Whisking occasionally, allow the mixture to boil for 2 minutes.
  3. Remove the pot from the heat and immediately whisk in the vanilla and salt.
  4. Allow the caramel to stand and cool for 10-15 minutes before serving. The sauce will thicken as it cools.


  • These rolls are best eaten the day they are made, but will keep for up to 2 days sealed in an airtight container at room temperature.
  • Any leftover caramel sauce can be placed in a heatproof jar, sealed and refrigerated. It will keep for up to 1 week.