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Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

These Pumpkin Cinnamon Rolls are a fall-inspired, spiced up version of classic cinnamon rolls with pumpkin puree both in the pillowy yeasted dough AND the filling. Topped with vanilla cream cheese icing and a caramel drizzle, these rolls make a perfect treat for cozy autumn mornings.

Course Breakfast, brunch, Dessert
Cuisine American
Keyword cinnamon rolls, cinnamon rolls with pumpkin, pumpkin rolls
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
Servings 14 rolls
Calories 203 kcal
Author Mahy

Ingredients

For the dough:

  • 2 cups flour
  • 1 1/2 teaspoons instant yeast
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 tablespoons cold unsalted butter diced
  • 1 egg
  • 1/2 cup warm milk
  • 1/4 cup canned pumpkin

For the filling:

  • 2 cups canned pumpkin
  • 1 tablespoon ground cinnamon
  • 1/4 cup granulated sugar
  • 3/4 cup slivered almonds (optional)
  • 1/2 cup raisins (optional)
  • 2 tablespoons beaten egg or egg white for brushing the dough edges.

For the glaze:

  • Cream Cheese Icing
  • Homemade Caramel Sauce

Instructions

For the dough:

  1. In a large bowl or a stand mixer bowl, add the flour, sugar, salt, yeast and mix well.
  2. Add in the butter and mix it using the mixer or rub it with your fingers into the flour mixture until the flour mixture feels wet.
  3. Add in the egg, continue mixing, add in the milk and canned pumpkin and mix until your form a dough.
  4. If the dough feels too sticky, add in a little bit of flour. Knead the dough for about 3 minutes until it feels smooth. It should stick slightly to your fingers, but should easily be rubbed off.
  5. Place the dough in an oiled bowl and cover it for 2 hours until the dough is doubled in size at least.
  6. Lightly flour a surface and roll the dough into a large rectangle about 1/8th of an inch thick, and make sure the long sides of the rectangle are parallel to you, with the shorter sides to your sides.
  7. Spread the pumpkin over the entire surface of the rectangle leaving an inch border at the longest sides of the rectangle only.

For the filling:

  1. In a small bowl, mix the sugar and cinnamon and then sprinkle that over the pumpkin. Then top with raisins, and almonds or any toppings you prefer.
  2. Brush the long side of the rectangle which is the furthest away from you with the beaten egg.
  3. Take the long side of the rectangle closest to you and start rolling the dough over the toppings like to form a cylinder.
  4. Use a sharp knife, cut about 1 inch pieces (bigger or smaller to your taste) along the length of the cylinder.
  5. Place the rolls with the cut sides facing up or down on the baking sheet (so the filling is exposed) and space the rolls about an inch apart.
  6. Cover the rolls with plastic wrap and allow them to rise again for an hour.
  7. Preheat the oven to 375 degrees F.
  8. Bake the pumpkin cinnamon rolls until they are slightly golden on the edges—about 18-20 mins.
  9. Remove them from the oven and glaze them while they are still warm.

Recipe Notes

  • You can double the cinnamon sugar mixture and skip the pumpkin to make those classic cinnamon rolls.
  • Skip the raisins, and add any type of nut you prefer, cranberries, chocolate chips, espresso powder.
Nutrition Facts
Pumpkin Cinnamon Rolls
Amount Per Serving (1 roll)
Calories 203 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 21mg7%
Sodium 207mg9%
Potassium 211mg6%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 10g11%
Protein 4g8%
Vitamin A 6260IU125%
Vitamin C 1.9mg2%
Calcium 48mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.