Pumpkin Cinnamon Rolls

Pumpkin season is on of my favorites (next to blueberry season)! There are so many options on making pumpkin dishes and the options are endless! From dishes such as pies, cookies, pancakes, breads, scones, casseroles, coffee . . . I mean the options are literally endless . . . ENDLESS. This time, I am going to share with you guys these soft and fluffy pumpkin cinnamon rolls! I remember running out of bread flour that day and I regret it dreadfully. In my opinion, I think using bread flour instead of all-purpose flour makes any bread/yeast recipes a whole lot flufflier and softer. However, these did turn out just as good but I still wished I had made that little alteration. If you guys want to make these a bit more heart healthy, You can also replace about 1 cup of the flour with whole wheat flour 🙂


When making the dough, like I had said before, I would recommend using bread flour instead of regular all-purpose flour because I find that using bread flour makes the bread a lot softer and fluffier. Also, to make the rising of the dough more efficient, I would use whole milk instead of using any other milk such as soy, almond, coconut, or skim milk. As you are rolling the dough into a cinnamon roll, Be careful that the filling does not go over at least an inch of the top border of your rolled out rectangle! If you do not leave at least a inch on the top of the border, your filling will overflow as you start to roll the dough. Happy eating~ 🙂



Pumpkin Cinnamon Rolls

  • Servings: 8
  • Print


  • 2 and 1/4 teaspoons (1 standard package) instant active dry yeast
  • 2 and 1/4 cups (280 grams) all-purpose flour, plus about 1/2 cup (62 grams) extra
  • 1 teaspoon salt
  • 1 Tablespoon (15 grams) granulated sugar
  • 2/3 cup (160 ml) milk (not non-dairy)
  • 1 Tablespoon (15 grams) unsalted butter
  • 1 large egg
  • 3/4 cup (180 grams) pure pumpkin puree
  • additional flour for the work surface


  • 1/2 cup (100 grams) dark or light brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/2 teaspoon EACH ground nutmeg and ground cloves*
  • 1/4 teaspoon ground allspice*
  • 3 Tablespoons (45 grams) unsalted butter, softened to room temperature


  • 3 Tablespoons (84 grams) full-fat cream cheese, softened to room temperature
  • 1/4 cup (82 grams) pure maple syrup
  • 2 Tablespoons (30 ml) milk
  • 1 cup (120 grams) confectioners’ sugar, sifted 
  1. Read all of the instructions typed out in the post above before beginning the recipe.
  2. Make the dough: In a large bowl, whisk the yeast, 2 and 1/4 cups of flour, granulated sugar, and salt together until combined. Set aside.  Add the butter and milk to a medium bowl and microwave for 45 seconds. Stir until butter is melted.  You want the mixture to be lukewarm, around 105-115F degrees.  To the warmed butter/milk, whisk in the egg and pumpkin puree.  Pour the wet ingredients into the dry ingredients and stir with a large rubber spatula until combined.  Turn the mixture out onto a floured surface or pastry mat. Add 1/2 cup – 1/3 cup more flour into the dough and knead for 2-3 minutes until the dough is smooth and elastic.  I only needed 1/2 cup of additional flour.
  3. Place dough into a bowl coated with nonstick spray.  Turn the dough around in the bowl so all sides of the dough are coated.  Cover tightly with plastic saran wrap and allow to rise in a warm, draft-free place until doubled in size. This will take about 60-75 minutes. I place my dough into an oven that I pre-heated to 200F degrees and then turned off. Read above for more specific details.
  4. Make the filling: Combine the brown sugar, cinnamon, and spices into a small bowl.  Set aside.  Once the dough has doubled in size, place back onto your work surface and roll out into a 16×10 inch rectangle. Spread the top with softened butter and then sprinkle evenly with brown sugar mixture. See above for a photo. Using a very sharp knife, cut into 10-12 pieces. (I cut the ends off of my dough log, so I have 10 rolls). Arrange rolls into a 9-inch pie dish that has been lightly sprayed with nonstick spray, leaving some room between each roll to rise. Allow the rolls to rise again in a warm, draft-free place until doubled in size. This takes about 1 hour.
  5. Preheat oven to 350F degrees. Bake the rolls for 30-35 minutes, covering with aluminum foil at the 20 minute mark to prevent heavy browning. My rolls took 34 minutes.
  6. Make the glaze: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese in a medium bowl on medium speed until smooth. Add the maple syrup and milk and beat on high until smooth. Add the sifted confectioners’ sugar and beat on medium speed until creamy. Pour over warm cinnamon rolls. Rolls taste best served on the same day, though they remain fresh for one day covered tightly at room temperature. Unglazed rolls freeze well up to 2 months.

*Overnight instructions: prepare the rolls through step 4.  Keep rolls covered tightly at room temperature overnight and bake in the morning.

Adapted from Sally’s Baking Addiction

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