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Pumpkin Cinnamon Rolls

Prep Time2 hrs 15 minsCook Time30 minsTotal Time2 hrs 45 mins

For the Dough:
 1 ½ tsp Active dry yeast (1 + 1/2 teaspoons)
 40 g Sugar (2 tablespoons)
  cup Milk
 ½ cup Pumpkin puree
 2 ½ cups All-purpose flour
 30 g Butter, softened at room temperature
 ½ tsp Salt
 1 Egg
For the Cinnamon Filling:
 30 g Butter, softened at room temperature
 ¼ cup Brown sugar
 1 tbsp Ground cinnamon
 1 tbsp Pumpkin pie spice blend
For the Cream Cheese Filling:
 ½ cup Cream cheese, softened at room temperature
 1 tbsp Milk
 2 tbsp Honey (or maple syrup)
 ½ cup Confectioners’ sugar
Preparing The Dough

Dissolve yeast and sugar in milk in a large bowl and stir to blend together. Let the mixture rest for 5 minutes. This will allow the yeast to activate.


Mix in together the pumpkin puree, softened butter, flour, salt and egg. Stir thoroughly with a spatula until no dry flour particles are visible. Make sure to scrape off any remaining flour from the sides of the bowl.


Move the dough onto a clean and dry surface. Knead the dough for 5 minutes until it turns into a soft and smooth dough ball. The dough becomes much easier to knead by hand because of its high fat content.

Proofing The Dough - First Rise

Move the dough back into the mixing bowl


Using a brush, lightly grease the dough ball with vegetable oil and cover with a lid or a plastic cover.


Allow the dough to rise at room temperature about an hour or until it doubles in size. It is best to cover the dough with oil to avoid losing moisture and drying out.

Shaping the Cinnamon Rolls

Move the dough on a floured surface and roll the dough to a rectangle of about 20x12 inches wide using a rolling pin. Lightly spread softened butter uniformly over the rolled dough.


Whisk and blend together brown sugar, ground cinnamon and pumpkin pie spice mixture in a small bowl. Sprinkle the mixture equally over the top of the butter.


Tightly roll up the dough into a log and firmly pinch the end edges to seal.


Cut the roll into nine (9) equal pieces using a knife or bench scraper, about 2 inches wide each. Place the rolls flat on their side into a greased 8x8 inch pan.

Second Rise:

Cover and seal the pan with plastic wrap and let it rise (second rise) for an hour or until the rolls double in size.

Baking the Rolls:

Transfer the pan to the preheated oven at 350 F and bake for 30 minutes, until golden brown.


Let it cool and rest for 10 minutes.

Making the Cream Cheese Icing

Mix together the milk, cream cheese, honey and confectioners' sugar in a bowl and mix well with a handheld mixer, or a whisk, until the mixture becomes smooth.


Carefully drizzle the cream cheese icing over cinnamon rolls.




1. In sealing or covering the dough for its second rise, you may also use a large Ziploc bag. Put the whole 8x8 inch pan inside.
2. You may opt to use a round pan instead of a square pan. This will give your set of rolls a different look
3. If you don’t intend to bake the rolls right away, you may leave it in the refrigerator overnight.

Nutrition Facts

Servings 9