Pumpkin Cinnamon Rolls


October 10, 2015

A must have fall recipe! Pumpkin Cinnamon Rolls are perfect for Halloween, Thanksgiving or anytime you want a soft warm pumpkin flavored cinnamon roll. They are so delicious they will become your next fall tradition. Try them out at your next breakfast or brunch.

  • Yields: 12 Rolls


Roll Dough Ingredients:

¾ cup warm milk

1 tablespoon bread machine yeast*

 ⅓ cup butter, melted

¾ cup canned pumpkin pie mix**

1 teaspoon salt

2 eggs

4-5 cups flour

Filling Ingredients:

⅓ cup butter, softened

½ cup canned pumpkin pie mix**

⅓ cup brown sugar

1-2 teaspoons pumpkin pie spice, optional

Frosting Ingredients:

1 package (3 oz) cream cheese, softened

3-4 tablespoons butter, softened

1 ½ cups powdered sugar

½ teaspoon vanilla extract

⅛ teaspoon salt

½ teaspoon pumpkin pie seasoning, optional, to taste



Whisk together dough ingredients - milk, yeast, butter, pumpkin pie mix, salt and eggs. Stir in 3-4 cups flour or until stiff enough to knead; continue to add enough flour, little at a time, to make a soft dough while kneading with a dough hook on stand mixer, in a bread machine on dough setting, or by hand. Knead until smooth and elastic. Place in greased bowl, cover with plastic wrap sprayed with non-stick spray and allow to raise until double in bulk (about 1-2 hours in a warm room).


Turn dough out on a lightly floured surface, knead out excess air and roll into a 16x21 inch rectangle. Spread with softened butter and canned pumpkin pie mix, sprinkle with brown sugar and optional pumpkin pie spice. Roll up dough and pinch edges to seal; cut into 12 slices. Place sliced rolls in a 9x13 greased baking pan, allow to rise until nearly double in bulk (about 30 minutes). While rolls are raising preheat oven to 375 degrees. Bake rolls about 20 minutes or until lightly browned.


While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla, salt and optional pumpkin pie spice until smooth and cream. Spread over warm rolls. Enjoy warm with cold milk.

* May substitute active dry yeast; soften in milk before adding to other ingredients. One envelope yeast is approximately 2 ½ teaspoons, which quantity will work fine in the recipe.
** Canned pumpkin pie mix used in the dough and filling may be replaced with homemade: combine about 1-cup solid pack canned pumpkin (or peeled, cooked and mashed fresh pumpkin) with ⅓-cup sugar and approximately 1-teaspoon pumpkin pie spice and ⅓-teaspoon salt. Divide and use as directed in recipe above.


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