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Homemade Pumpkin Cinnamon Rolls

Pumpkin rolls filled with a delicious buttery cinnamon swirl filling and topped with a delicious glazed icing.



  • 1/3 cup milk
  • 2 Tablespoons butter unsalted
  • 1/2 cup canned pumpkin puree
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 package instant yeast
  • 2 and 1/4 cups all-purpose flour plus additional for rolling out the dough


  • 6 Tablespoons butter unsalted and softened to room temperature
  • 1/2 cup packed brown sugar
  • 1 Tablespoon ground cinnamon
  • 1 1/4 teaspoons pumpkin pie spice


  • 1-2 tablespoons milk
  • 3/4 cup confectioners’ sugar


Make The Dough:

  1. In a small saucepan over medium heat warm the milk and butter together just until the butter has melted and temperature has reached 105-115 degrees F. Set aside.
  2. In a large mixing bowl add the pumpkin puree, brown sugar, pumpkin pie spice and salt. Beat on medium speed until incorporated.
  3. Add the warm milk and butter mixture and beat until combined.
  4. Add in the egg and yeast and mix just until the egg is incorporated.
  5. Slowly add in the flour, scraping down the sides of the bowl as necessary. Once the flour has been mixed in, the dough should begin to separate away from sides of the bowl. If not, add more flour, 1 teaspoon at a time and beat for 1 minute for each interval as needed. The dough will be soft and slightly sticky.
  6. In a large bowl, coat the bottoms and sides with olive oil. Put the dough in the bowl and move around so that the entire ball of dough has been coated with the olive oil from the bowl.
  7. Cover the bowl tightly with plastic wrap and allow to rise in a warm, draft-free environment until doubled in size (approximately 1 ½ hours).
  8. Lightly flour a surface to roll your dough. Gently punch the center of the dough to deflate it. Knead the dough until smooth. If it is sticky add a little more flour and continue to knead.
  9. Using a rolling pin, roll the dough out into a 18x10 inch rectangle.

Add The Filling

  1. Using an icing knife, spread the softened butter evenly on top of the dough.
  2. In a small bowl, combine the brown sugar, cinnamon, and spices together. Sprinkle evenly on top of the butter.
  3. Starting with the longer side of the dough, tightly roll it up.
  4. Using a serrated knife, cut into 1 ½ inch pieces, resulting in approximately 10-12 rolls.
  5. Arrange rolls into a greased 9-inch round or an 11x7 pan.

Cook Immediately:

  1. Cover with plastic wrap and allow the rolls to rise again in a warm, draft-free environment until doubled in size. This takes about 1 hour. Bake as directed.
  2. Cook Tomorrow Morning:

  3. After you place the rolls in the pan, cover with plastic wrap and place the pan into the fridge and allow the rolls to sit overnight. Prior to baking, allow the rolls to come up to room temperature and rise for 1 1/2 hours in a warm, draft-free environment or until almost doubled in size. Bake as directed.

!Baking Instructions

  1. Preheat oven to 350°F
  2. Lightly cover the pan with aluminum foil and bake for 24-28 minutes. Remove foil after 15 minutes of baking.
  3. Remove from oven and set aside.
  4. Make the icing:

  5. In a small bowl add confectioner’s sugar and milk. Whisk until well incorporated. Add more milk if the mixture is too thick and add more sugar if the mixture is too runny.

Recipe Notes

Serve immediately. Recipe courtesy of Old World Garden Farms