Pumpkin Cinnamon Rolls Recipe

Name: Pumpkin Cinnamon Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough; 6 T unsalted butter, to be divided; 1/2 c whole milk, warmed; 1 packet (7 g) active dry yeast; 3 1/2 c all-purpose flour, plus extra for rolling out; 1/4 c (packed) brown sugar; 1/4 c granulated sugar; 1 t table salt; 1/2 t ground cinnamon; 1/4 t freshly grated nutmeg; 1/8 t ground cardamom; 1/4 t ground ginger; 2/3 c pumpkin puree, canned or homemade; 1 large egg; Oil for coating rising bowl; Filling; 1/2 c (packed) brown sugar; 1/4 c granulated sugar; 1/8 t table salt; 2 t ground cinnamon; Glaze; 1 c powdered sugar; 2 T milk; 1/2 t vanilla extract

Servings: persons

Dough
6 T unsalted butter, to be divided
1/2 c whole milk, warmed
1 packet (7 g) active dry yeast
3 1/2 c all-purpose flour, plus extra for rolling out
1/4 c (packed) brown sugar
1/4 c granulated sugar
1 t table salt
1/2 t ground cinnamon
1/4 t freshly grated nutmeg
1/8 t ground cardamom
1/4 t ground ginger
2/3 c pumpkin puree, canned or homemade
1 large egg
Oil for coating rising bowl
Filling
1/2 c (packed) brown sugar
1/4 c granulated sugar
1/8 t table salt
2 t ground cinnamon
Glaze
1 c powdered sugar
2 T milk
1/2 t vanilla extract

1
1. Melt butter and keep cooking it over medium heat for a few additional minutes to brown. Remove from heat and set aside to cool slightly.
2
2. Combine your warmed milk and yeast in a small bowl and set aside for 5-7 minutes, or until foamy.
3
3. In the bottom of the bowl of an electric mixer combine flour, sugars, salt and spices. Add just 1/4 cup of your browned butter and stir to combine. Add yeast-milk mixture, pumpkin and egg and mix combined. Switch mixer to a dough hook and run it for 5 minutes on low.
4
4. Scrape mixture into a large oiled bowl and cover with plastic wrap. Set aside for 1 hour in a draft-free place; it should just about double.
5
5. While it is rising, line the bottom of a large 9 x 13 metal pan with parchment paper and butter the sides of the pan and the paper.
6
6. Once risen, scoop dough onto a very well floured surface and flour the top of it well. With a rolling pin, roll the dough to an approximately 16x11-inch rectangle. Brush reserved browned butter over dough.
7
7. Stir together filling ingredients and sprinkle mixture evenly over dough. Starting on a longer side, roll the dough into a tight spiral. With a sharp serrated knife, using absolutely no pressure whatsoever, gently saw your log into approximately 1-inch sections.
8
8. Place buns into prepared pans. You can sprinkle any sugar that fell off onto the counter over them. Cover pan with plastic wrap and let rise for another 45 minutes. If you're doing this ahead of time, you can now put them in the fridge overnight. In the morning, leave them out for an hour to warm up and finish rising.
9
9. Pre-heat the oven to 350u00b0F. Meanwhile, you can make the glaze. Whisk all the ingredients together until a drippable/spreadable glaze forms (add more milk if needed).
10
10. Remove the plastic wrap from the pan, and bake the buns for 20-25 minutes, until golden brown. Drizzle with glaze and serve.

2639

kcal

Calories

129

Fat

353

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Dough, 6 T unsalted butter, to be divided, 1/2 c whole milk, warmed, 1 packet (7 g) active dry yeast, and more.

Yes, Pumpkin Cinnamon Rolls falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cinnamon Rolls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions