Pumpkin Cinnamon Rolls

Pumpkin Cinnamon Rolls

Hey everyone!  So, last week, I hinted that I’d been working on yummy pumpkin recipes in my kitchen!  Well, this week I’d like to share with you this delightfully fall recipe that’s SOOOOOOOOOOO yummy.  My house smelled absolutely delicious from the time the dough was rising on my stove-top until long after the finished product came out of the oven.  This week’s featured recipe is Pumpkin Cinnamon Rolls, complete with Cream Cheese Frosting.  Although the recipe ingredients list may seem a little lengthy, believe me, these pumpkin cinnamon rolls are relatively simple to put together and absolutely delicious!  You’ll be glad you gave them a try!  I’d love to hear from you, so be sure to drop me a line and let me know how this recipe works for you!  Have a great week…. Lisa



1031 cal


32 g


159 g


25 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Pumpkin Cinnamon Rolls

These pumpkin rolls are AMAZING!

1 hr, 40 Prep Time

30 minCook Time

2 hr, 10 Total Time

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2 C. Milk
½ C. Butter
½ C. Vegetable Oil
2/3 C. Sugar
1 t. Salt
2 T. active dry yeast
1 C. pumpkin puree
2 large eggs
½ t. Cinnamon
½ t. Nutmeg
½ t. Ginger
½ t. Ground Cloves
6 C. All-Purpose Flour
2 t. baking powder
1 t. baking soda
6 T. butter, melted
1 c. Granulated sugar
2 t. Cinnamon
½ c. brown sugar
For cream cheese frosting:
8 oz. cream cheese, softened
3 T. butter, softened
1 t. vanilla
2 ½ -3 c. powdered sugar


  1. In a large saucepan, scald milk. Remove from heat and add butter, vegetable oil, 2/3 cup sugar and salt. Whisk ingredients together to combine. Let mixture cool (temp between 100’F – 115’F). Add yeast to pan and stir to combine. Let mixture set for approximately 5 minutes. Beat eggs together lightly; set aside. Add eggs, pumpkin puree, 1 t. cinnamon, nutmeg, ginger and ground cloves. Stir together until well combined. Add 3 to 4 cups of flour to mixture and combine well. Mixture will be sticky. Cover with a damp cloth and let rise for approximately one hour. Remove cloth and stir dough. Add remaining flour, baking powder and baking soda to dough and mix well. On a well-floured surface, turn dough out and knead briefly until dough sticks together well and can be worked with easily. Roll dough into a rectangle (approx. 10”x25”).
  2. Pour melted butter over surface of dough and spread out to the edge until entire surface is coated. In a small bowl, combine remaining cup of granulated sugar and remaining 2 teaspoons of cinnamon. Sprinkle sugar mixture evenly over surface of dough. Sprinkle brown sugar evenly over surface of dough. Roll the dough into a log and cut into rolls. Place rolls evenly on a greased baking pan, sides not touching. Cover rolls with damp cloth and let rise for approximately 30 minutes. Preheat oven to 375’F. Bake rolls for 15 to 17 minutes, or until tops are just browned. Remove from oven and frost with cream cheese frosting, if desired.
  3. For cream cheese frosting:
  4. In a mixing bowl, cream together the cream cheese and butter. Add the vanilla and mix together well. Gradually add powdered sugar, mixing slowly, until all powdered sugar is combined.

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