Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

In case it hasn’t been enough that I’ve made pumpkin macarons and pumpkin cupcakes, I thought I’d introduce the delicious flavor into my breakfasts. And boy, was that a good move! Nothing says “hello weekend!” like hot, fresh pumpkin cinnamon rolls with vanilla buttercream frosting!

Pumpkin Cinnamon Rolls
Yields 12 rolls

For the cinnamon rolls:
1/2 cup pumpkin puree
1 large egg
1/2 cup milk
2 tbsp. melted butter
2 tbsp. granulated sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1 tbsp. instant, dry yeast

2 1/2 cups all purpose flour

For the filling:
2 tbsp. melted butter
1/2 cup granulated sugar
2 tsp. ground cinnamon

For the frosting:
1 stick (113 grams) butter, softened
1 cup powdered sugar
1 tsp. vanilla extract

As with most yeast doughs, this recipe will need about 2-3 hours of prep time to make the dough and then allow it to rise several times. If you’re not a morning (I am so not a morning person), you can make this recipe in advance and do everything but the baking the night before. To start, combine all of the cinnamon roll ingredients in the bowl of a stand mixer (an electric hand mixer will work too) and mix on low until all ingredients are combined and a soft dough forms (about 5 minutes). If the dough is still a little sticky, add a little flour until it pulls away from the bowl and forms a single, not sticky ball. Put the dough in a lightly greased bowl in a warm area to rise until it doubles in size (about an hour).


Once the dough has doubled, roll it out on a lightly floured surface to about 12″x10″. Brush the surface of the dough with the 2 tbsp. of melted butter for the filling. In a small bowl, stir together the granulated sugar and cinnamon, and sprinkle that over the buttered dough. Gently lift up the edges of one of the long sides of the dough, and begin to roll it all the way to the other side. Once you reach the other side, gently press the edge to seal it. To cut the dough, I like to use thread. Sure you can use a knife, but they don’t usually cut very well through soft dough, and they tend to slightly deform the rolls in the process. So instead, you can slip a piece of string under the dough, bring it up around the sides, over the top and pull until it gently cuts through the dough. Cut the dough into 12 rolls. Set the rolls in a pan or on a baking sheet and allow them to rise until they’ve nearly doubled (about 45 minutes). At this point you can refrigerate them overnight to serve the next morning.





To bake the cinnamon rolls, preheat your oven to 350* Fahrenheit (175* Celsius). If you made the cinnamon rolls the previous evening and allowed them to sit in the refrigerator overnight, you’ll want to take them out and let them warm by the oven while it preheats. Bake them for 15-20 minutes, or until the outside is a golden brown.


While the cinnamon rolls bake, you can whip up the frosting. In a medium bowl, beat the butter until smooth and creamy. Add the powdered sugar and vanilla extract until the frosting becomes thick and smooth. Spread the frosting on the warm cinnamon rolls and enjoy!

pumpkin cinnamon rolls

Fall pumpkin cinnamon rolls


Happy baking!

Cinnamon roll recipe adapted from The Girl Who Ate Everything

2 thoughts on “Pumpkin Cinnamon Rolls

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