Pretty Pumpkin Cinnamon Buns Recipe
Pretty Pumpkin Cinnamon Buns Recipe photo by Taste of Home

Pretty Pumpkin Cinnamon Buns Recipe

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4.5 38 41
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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
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 45 min. + rising Bake: 25 min.
MAKES: 24 servings


  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4 eggs
  • 1 cup shortening
  • 1 cup canned pumpkin
  • 1 cup warm milk (110° to 115°)
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/3 cup instant vanilla pudding mix
  • 1/3 cup instant butterscotch pudding mix
  • 1 teaspoon salt
  • 7 to 8 cups all-purpose flour
  • 1/4 cup butter, melted
  • 1 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • ICING:
  • 3 tablespoons water
  • 2 tablespoons butter, softened
  • 1 teaspoon ground cinnamon
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Nutritional Facts

1 each: 379 calories, 12g fat (4g saturated fat), 44mg cholesterol, 201mg sodium, 61g carbohydrate (31g sugars, 2g fiber), 6g protein


  1. In a large bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
  5. Bake at 350° for 22-28 minutes or until golden brown. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen.
Originally published as Pretty Pumpkin Cinnamon Buns in Taste of Home October/November 2008, p41

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Reviewed Jan. 27, 2015

"Not a big fan of cinnamon rolls, but I thought these were great! They taste just like they look like they would. I even messed up the yeast a little bit, still good."

Reviewed Nov. 10, 2014

"I add 2 cups of pumpkin to this recipe along with pumkin spice mix and a lot more cinimon. Each time it turns out amazing. The key is to add your spice until you can smell the cinimon or pumkin pie spice over the butter you mix it with. The second thing I realized after my first batch is that you have to, MUST let it rise at least twice. I give it 3 or so hours for the first rise. After I turn the dough out into three batches instead of 2, roll into the proper form and then let it rise again. The results are amazing. Trust me you won't be dissipointed."

Reviewed Apr. 29, 2014

"These rolls are delicious! I will definitely be making these over and over!"

Reviewed Feb. 2, 2014

"I have made these quite a few times and we love them. I agree with other reviewers that the pumpkin flavor does not really come through, but they are delicious, especially with a cream cheese frosting!"

Reviewed Oct. 4, 2013

"put a cream cheese frosting on them,,,, added touch....."

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