pumpkin cinnamon rolls


It's officially fall! And I'm kicking it off with some great surprises! First of all, my blog got a much needed makeover (in case you didn't notice) and I am loving how streamlined + easy it is to use. Seriously. So glad it's up and running. Annnnd secondly, I've got a delectable fall treat to share with all you pumpkin lovers out there. Pumpkin cinnamon rolls!!! Oh yes.

I'm a sucker for any kind of pastry so my mind naturally wandered in that direction when I was thinking of what to make for the fall brunch I'm hosting this morning. I've made homemade cinnamon rolls before but never tried to incorporate pumpkin. It was a bit of a guessing game at first but hey, I thought they turned out pretty good.


Pumpkin Cinnamon Rolls


  • 4 cups of bread flour
  • 1/2 cup white sugar
  • 2-3 Tbs. yeast
  • 2-3 Tbs. wheat gluten
  • 1 1/2 tsp. salt
  • 1/2 cup oatmeal
  • 1/4 vegetable oil
  • 1 1/2 to 2 cups of warm water (I would eyeball this as you are not going to be needing as much water because of the pumpkin puree) 
  • 1/3 cup pumpkin puree
  • 1 to 1 1/2tsp. pumpkin pie spice
  • White Sugar
  • Brown Sugar
  • Cinnamon
  • Pumpkin Pie Spice


Mix dry ingredients; then add water, oil, pumpkin puree and pumpkin pie spice. Let the dough rise until double in size (about 1-2 hours).

Spray your counter with non-stick cooking spray and sprinkle with flour. Roll dough out into a rectangular shape. Then take soft butter and spread on top of rolled out dough with a spatula.  Sprinkle sugar (both the white + brown) on top of buttered dough, followed by the cinnamon and pumpkin pie spice. There are no specific amounts to sprinkle of top but don't skimp! This is what makes your rolls nice and sweet. If you want a stronger pumpkin flavor, make sure to sprinkle extra pumpkin pie spice on top of the cinnamon/sugar mixture.

Next, pull and roll dough together. Pinch any openings together. Cut roll into approximately 1-inch rolls and place on a baking sheet lined with parchment paper. You should have about 12 rolls per baking sheet. Let rolls rise until they're double in size and then bake at 350 degrees until light golden brown (about 12 minutes). Let cool for a few minutes and then drizzle on your icing!

Cream Cheese Icing:

  • 2 cups powdered sugar
  • 2 Tbs. softened cream cheese
  • Milk

Mix the above ingredients until you reach desired consistency. I like my icing to be a bit thicker so I use just a little bit of milk. You can also add vanilla extract for a little extra flavor.


Happy Fall from my family to yours!