Pumpkin Cinnamon Rolls

October 20, 2011


Here’s an idea for what you can do this weekend. Lazy morning cinnamon rolls. I can’t think of a better way to spend a Saturday or Sunday morning, or both. Why not?

It is officially fall, after all, which means pumpkins, crisp air, trick o’ treaters, and candy, lots of candy. These are also the days of sleepy weekend mornings meant to be savored with a cup of hot coffee and something sweet on your plate. Something like these pumpkin cinnamon rolls.


Does anything say “autumn” more than canned pumpkin? I think not.

Ingredients: Adapted from Leite’s Culinaria

8 tablespoons unsalted butter, melted

3/4 cup packed brown sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

2 1/2 cups flour (use part whole wheat pastry flour if desired)

1/2 teaspoon salt

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1 1/4 cups milk

1/3 cup canned pumpkin

For the icing: whisk together 2 Tablespoons milk and 1 cup powdered sugar.

Directions: Preheat oven to 425 degrees F. (my oven runs hot, so I set it at 400).

In a mixing bowl, combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, cloves, 1/4 teaspoon salt , and 1 Tablespoon melted butter. Stir until the mixture resembles wet sand.

In a separate bowl, combine the flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining salt. Next, add the milk and 2 Tablespoons butter and stir until you’ve formed a good dough ball.


Transfer the dough ball  to a lightly floured work surface and knead until smooth.


Roll or pat the dough into a large rectangle.


Smear the 1/3 cup of canned pumpkin evenly over the surface of the dough. Then, sprinkle the dough evenly with the brown sugar filling, leaving a half inch border at the edges.


Pat the filling into the dough. Then, begin rolling the dough carefully, using a spatula to loosen it from the work surface as you go.  Roll the dough into a long, tight log.


Cut the log evenly into 1 inch pieces, you should have 8 to 10 pieces.



Fit the pieces tightly together in a Dutch oven or nonstick baking pan. Brush or pour remaining butter over top.


Bake for 20 to 25 minutes, until golden on top. Let cool slightly before pouring on the icing.


Serve with a cup of coffee or a tall glass of milk.


That’s what a weekend morning should look like!

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Other posts you may enjoy:

  1. No Yeast Cinnamon Rolls
  2. Light Pumpkin Maple Bread
  3. Immaculate Baking Cinnamon Rolls
  4. Pumpkin Cake with Cream Cheese Frosting
  5. Easy Homemade Cinnamon Rolls


HOLLY December 20, 2011 at 5:34 pm

so yummy looking!

Marcy November 8, 2011 at 10:47 am

Oh my! I looked at this recipe before I’ve had anything to eat yet this morning, and I’ll be too busy to make them. My stomach is in fits about that, lol. Can’t wait until I can make these they look so good!

Erin October 25, 2011 at 4:44 pm

Oh these look heavenly! :)

Katie @ BloomEveryday October 21, 2011 at 9:56 pm

Oh my goodness. I love pumpkin. I love cinnamon rolls. I would love these! Check out our website sometime soon @ bloomeveryday.wordpress.com. :) We would love to share some of our recipes with you.

lisa October 21, 2011 at 9:02 pm

Looks good! I have so much leftover pumpkin puree that I made the other day, I’ll have to try this recipe out! thanks!

Lauren at Keep It Sweet October 21, 2011 at 7:44 am

These look amazing! Can I come over for breakfast??

Jen @ Keepitsimplefoods October 21, 2011 at 7:52 am

Of course, anytime! ;)

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