Pumpkin Spice Cinnamon Rolls #BreadBakers

Pumpkin Spice Cinnamon Rolls

Pumpkin Spice Cinnamon Rolls

It’s pumpkin time and I couldn’t be happier!  I don’t know why I wait until fall to make these rolls but I always do. I always buy extra cans of pumpkin to get me through to the next season at the beginning of pumpkin season also. I’ve been seeing on the news that there might be a shortage of pumpkins this year for pie pumpkin so be sure to get yours. What’s Thanksgiving without Pumpkin Pie?

These rolls are full of my favorite flavors, ginger and cardamon. Then they are filled with a cinnamon, brown sugar and butter filling. They are light and so moist you almost don’t even need the frosting. Since I think there is a law somewhere that says they must be frosted I just made a light glaze to go over the tops while they are still warm. If you love lots of gooey frosting this isn’t the frosting recipe for you. I’d use my cream cheese frosting recipe here. You might need to add a tablespoon or 2 of milk to the frosting.

5.0 from 1 reviews
Pumpkin Spice Cinnamon Rolls
Recipe type: Bread, Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 15 rolls
Spiced Cinnamon Rolls
  • Dough
  • 1 package active dry yeast
  • 1/4 cup warm water
  • 1 teaspoon white sugar
  • 1/2 cup lukewarm milk
  • 2 large eggs
  • 1 1/2 cups puréed pumpkin
  • 1/3 cup vegetable oil
  • 6 1/2 cups All-Purpose Flour
  • 1/2 cup brown sugar
  • 2 teaspoons salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • Filling
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 teaspoons cinnamon
  • Glaze
  • 2 cups confectionery sugar
  • 1/2 teaspoon vanilla
  • 3 - 4 tablespoons milk or water
  1. Add the yeast to the warm water with the white sugar.
  2. Add the eggs, pumpkin, milk, eggs and oil to a mixer bowl. Beat until all combined. Stir in the yeast.
  3. Add the flour, salt and spices.
  4. Mix until combined. Then knead the dough until if forms a ball and is smooth and shiny. You may need a little more additional flour.
  5. Cover and let raise until doubled.
  6. Roll dough into a 12 x 18 inch rectangle. Spread the cinnamon mixture over it.
  7. Roll up the dough from the long side to form a cylinder.
  8. Cut into 1 1/2 pieces. Place on a greased baking sheet. Cover and let raise until doubled.
  9. Bake for 20 - 25 minutes.
  10. Mix together Glaze ingredients. Add enough water or milk to make a thin glaze that can be spread on top of the rolls.
  11. Frost while still warm.
Adapted from King Arthur

Let’s take a look at the other #BundtBakers Fall Flavors Recipes are being shared today.


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Pumpkin Spice Cinnamon Rolls


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