94% would make again
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“I make sticky buns and cinnamon rolls quite often because my husband loves them. One day, I had some fresh pumpkin on hand and decided to try pumpkin cinnamon buns. We loved the results!” —Glenda Joseph, Chambersburg, Pennsylvania
This recipe is:
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Healthy
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Nutrition Facts: 1 bun equals 379 calories, 12 g fat (4 g saturated fat), 44 mg cholesterol, 201 mg sodium, 61 g carbohydrate, 2 g fiber, 6 g protein.
Pretty Pumpkin Cinnamon Buns published in Taste of Home October/November 2008, p41
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Reviewed on Nov. 16, 2009 by TamsC
These are SO delicious and easy to make! I used my own maple frosting instead of the one the recipe suggests. They were out of this world!
Reviewed on Nov. 16, 2009 by katiebug371
These turned out so well. I actually used less yeast because I miscalculated and thought they wouldn't rise but I just had to give them a little more time and they got huge. My family loved them and I will make them again.
Reviewed on Nov. 15, 2009 by JessCostello
This is a perfect treat for fall! I make it my point to try new recipes weekly and bring treats into my office, and this one was gone so fast I never got one! I made them at home and my kids loved them too! What a great post!
Reviewed on Nov. 12, 2009 by kkiyawas
This is one of my absolute favourite fall recipes. The only thing I change is to double the icing so that there is a bit more on each (I end up using about 3/4 of it)
Reviewed on Nov. 03, 2009 by Carol Holliday
I used egg beaters to make them even healthier. I am going to try to adapt this recipe for my bread machine so I don"t have to knead it. It is delicious!
Reviewed on Nov. 01, 2009 by mom2eileigh
Soft and fluffy- the flavor is fabulous! I loved the icing with it as well. Will definitely make again.
Reviewed on Oct. 25, 2009 by pzulz
My rate was 5****** but it is only allowing 2**. Just wanted to clarify because this is a great recipe!
I have made these cinnamon rolls several times. I use a browned butter icing instead, like the cinnamon rolls from Amish country. 2 sticks of butter, 6 c. 10x sugar, vanilla and hot water. Brown the butter until it smells "nutty", add 2t. vanilla and then add the 10x sugar stirring quickly. Add enough hot water to make a smooth consistency. Icingwill be thick and will need to be poured quickly.Paula-Springfield, Ohio
I have made these cinnamon rolls several times. I use a browned butter icing instead, like the cinnamon rolls from Amish country. 2 sticks of butter, 6 c. 10x sugar, vanilla and hot water. Brown the butter until it smells "nutty", add 2t. vanilla and then add the 10x sugar stirring quickly. Add enough hot water to make a smooth consistency. Icingwill be thick and will need to be poured quickly.
Paula-Springfield, Ohio
Reviewed on Oct. 21, 2009 by kkparsons
These were a bit time consuming (as most recipes with yeast are) but they are definitely worth it! Soft and gooey, with a subtle pumpkin flavor. Yum!
Reviewed on Oct. 12, 2009 by shell1224
If I would omit the pumpkin what other ingredients what be left out? Also, could one put the apricot inside the roll?
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