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Pumpkin Cinnamon Rolls

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 120 minutes


  • Dough
  • 45 cups flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 2 tsp salt
  • 1 tbsp active dry yeast
  • 1/2 cup water
  • 1 cup warm milk
  • 1 cup pumpkin pure puree
  • 1 stick unsalted butter divided into 6tsp/ 2 tsp
  • 1 egg
  • Filling
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • Glaze
  • 1 cup confectioners sugar
  • 1 tbsp milk


  1. In a small bowl whisk 1/2 cup water and 1 tsp sugar with the active dry yeast. Let sit for 5 – 10 minutes or until foamy.
    In another small bowl mix 1/2 cup sugar, 1/2 cup brown sugar and 1 tbsp cinnamon for filling, set aside.
    In a medium bowl, place 3 cups of the flour, salt, cinnamon, nutmeg, and allspice.
    Using a mixer with blend 6 tbsp butter and sugars in a large bowl. Add egg, yeast mixture, milk, and pumpkin blending well. Switch the mixer attachment to the dough hook and slowly add flour mixture until mixture is a workable dough. You may need to add more than three cups. Keep adding flour until dough isn’t too tacky bring to a clean and floured work surface. Add more flour and knead for about 5 minutes. You can keep adding flour until dough is not sticky and is workable. It may take up to 5 cups or more to get the dough right. Once it is ready place in an airtight container or covered bowl to let rise until doubled in size, about 45 minutes – 1 hour.


This dough works well if left to rise overnight in the refrigerator.