Pumpkin Cinnamon Rolls

It’s pumpkin season!! Autumn is rolling in and there is no better way to celebrate than with pumpkin cinnamon rolls.

Pumpkin Cinnamon Rolls

Leisa Sutton


Cinnamon Rolls

  • 3/4 cup milk (warm)
  • 3/4 cup pumpkin puree
  • 1/4 cup sugar
  • 2 1/4 tbsp instant yeast
  • 1/4 cup melted butter
  • 1 large egg (room temp)
  • 4 cups all purpose flour
  • 1 pinch salt
  • 2 tbsp pumpkin spice

Cinnamon Roll Filling

  • 2/3-1 cup brown sugar (measure with your heart
  • 2 tbsp pumpkin spice
  • 2 tbsp ground cinnamon


  • 4 oz soft cream cheese
  • 2 tbsp pumpkin spice
  • 1/4 cup confectioners sugar
  • 2 tbsp Torani Pumpkin syrup


Cinnamon Rolls

  • Put warm milk, sugar and yeast into mixing bowl. Let sit for a couple minutes to activate the yeast
  • Add pumpkin puree, egg, and melted butter and mix
  • Add flour, pumpkin spice and salt. Mix until incorporated and the sides of the bowl are clean of dough.
  • Cover and let rise until approximately double in size.
  • Flour work surface and pull dough from bowl. Begin rolling out until thin.
    Cover dough with warm soft butter or melted butter, your choice.
    Sprinkle brown sugar over butter.
    Sprinkle cinnamon over brown sugar.
    Sprinkle pumpkin spice over cinnamon
  • Roll dough tightly
    Cut into 1/2 inch rolls
    Place rolls in a greased pan
    Cover and let rise for 30 minutes
  • Place cinnamon rolls into a 350 degree oven for 25 minutes


  • Mix cream cheese, pumpkin syrup, confectioners sugar and pumpkin spice until creamy.
  • Pour glaze over cinnamon rolls after they come out of the oven.
Tried this recipe?Let us know how it was!

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One Comment

  1. Deb Phillips says:

    I made them using sweet potato instead of pumpkin. I bake my sweet potatoes than mash them for my puree.

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