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Pretty Pumpkin Cinnamon Buns Recipe

Pretty Pumpkin Cinnamon Buns Recipe

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. YIELD:24 servings

Ingredients

  • 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
  • FILLING:
  • 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

Directions

  • 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.

Nutritional Facts

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

Reviews for Pretty Pumpkin Cinnamon Buns

Sort By :
MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Reviewed Apr. 29, 2014

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

MY REVIEW
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!"

MY REVIEW
Reviewed Oct. 4, 2013

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

MY REVIEW
Reviewed Sep. 6, 2013

"After reading so many wonderful reviews and looking at the recipe, I thought this would be a new favorite for me. Unfortunately it wasn't. I had the same problem as Jello jiggler, and tried baking it again another time, I just had huge, flavorless and dry rolls. It was such a tease to smell the pumpkin, sugar and spices and had that as a result.

If anyone knows why I went wrong, please speak up. Otherwise, this will be water under the bridge and I'll find something better."

MY REVIEW
Reviewed Dec. 8, 2012

"These were delicious! The rolls were very soft and tender. You didn't really taste the pumpkin but it added a pretty coloring and made a lovely dough. These were pretty delicious and amazing!"

MY REVIEW
Reviewed Oct. 10, 2012

"While hot out of the oven, these tasted fine, they settled like a brick in my stomach, (too much shortening?) didn't have enough cinnamon flavor AT ALL, no pumpkin flavor whatsoever, and mostly...the bread just wasn't right. It had lots of air bubbles in it, and I knew with my first bite that by the next day they would be dry and crumbly (like sub par grocery store cinnamon rolls). The idea was fun, and no one was "disappointed" with these except me. I'm still hunting for the perfect cinnamon roll."

MY REVIEW
Reviewed Oct. 5, 2012

"I have made these and they are delicious. My coworkers loved them. Based on comments from reviewers, and my own preference, I will make the following changes. Some reviewers stated that although the rolls were great the pumpkin flavor was not predominant. In my area at holiday time, they sell pumpkin eggnog, as well as pumpkin pudding mix. I don't know that I would use both together, as the pumpkin flavor might be overpowering. I will try both, each separately, and let you know how they turn out. Or if someone else tries it before I do, please share your comments. I'm hoping with these changes it will take this great recipe over the top :)"

MY REVIEW
Reviewed Dec. 25, 2011

"These are, without a doubt, the best cinnamon rolls I've ever had. I followed some of the comments and ended up switching out half the cinnamon for pumpkin pie spice, and used a cream cheese frosting (with a little milk to thin it out) from Joy of Baking as the glaze. I would not alter this recipe any further, although mine were finished browning at 18 minutes ad would have burned by 28 minutes. Will definitely be making these again."

MY REVIEW
Reviewed Dec. 10, 2011

"Our family of five has 3 picky eaters (and they're not all children!). We all LOVED these rolls. They are so soft and delicious. I usually have to make a double batch because they disappear so fast. :)"

MY REVIEW
Reviewed Dec. 4, 2011

"Great recipe! Big, soft rolls. I followed the recipe exactly, but put all of the buns in one large pan...Used parchment paper on the bottom of the pan. Next time I may add raisins, or crasins. The dough was sticky, but was easy to handle after kneading..."

MY REVIEW
Reviewed Nov. 22, 2011

"These are so moist and yummy. They came out perfectly! The pumpkin flavor is not strong at all, but there's a lot of cinnamon flavor. They're perfect and I would not alter the recipe in any way."

MY REVIEW
Reviewed Nov. 15, 2011

"We did LOVE this. However, the pumpkin taste isn't very strong. I also did a cream cheese frosting...very good. I LOVE the idea of substituting pumpkin pie spice for the cinnamon. Great idea! I would also like to try eggnog in place of the milk. Not sure how it would work though. Any ideas?"

MY REVIEW
Reviewed Nov. 6, 2011

"Very fragrant, moist treat. Added chopped nuts to the filling. Used a cinnamon cream cheese frosting - NUMMY as my 3yr old grandson says! Will definetly make again!"

MY REVIEW
Reviewed Oct. 18, 2011

"Really super tasty autumn treat! Satisfies the pumpkin/cinnamon craving. The dough was VERY sticky! I'm guessing I didn't add quite enough flour or something but they still turned out wonderfully despite the messy process!"

MY REVIEW
Reviewed Oct. 5, 2011

"The frosting was a little too sweet. I think I will do a less-sweet cream cheese frosting next time."

MY REVIEW
Reviewed Oct. 2, 2011

"i tried it in the bread maker. Not so much ment for the bread maker but we made it and they were AMAZING. My 6 year old is already asking if we can make another batch so we dont run out. There was 24 nice large rolls and they were very good. We do not like alot of frosting and the glaze was the right contrast. Not too sweet. I did however substituet pumpkin pie spice in place of the cinnamon. A+"

MY REVIEW
Reviewed Nov. 29, 2010

"These are excellent! For those of you who desire more flavor; Add a tsp. of Pumpkin Pie

Spice, or to taste. It makes a world of difference. Enjoy!!"

MY REVIEW
Reviewed Nov. 7, 2010

"I've now made this recipe 3 times, because I thought for sure I was doing something wrong, after reading all the rave reviews. I thought this recipe was a huge disappointment. The dough smelled so heavenly with the pudding mixes in it. But, when baked, these rolls were bready and dry. They didn't taste like pumpkin AT ALL, and were too stale to eat the following day. I would not recommend this recipe, nor ever make them again. Keep searching!"

MY REVIEW
Reviewed Oct. 31, 2010

"Loved how soft they were and the glaze was delicious, I just wish I could taste more of the pumpkin."

MY REVIEW
Reviewed Dec. 8, 2009

"This recipe makes a lot of buns, so you may want to half the recipe unless you have many friends to share them with! Unbelievably yummy!"

MY REVIEW
Reviewed Nov. 16, 2009

"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!"

MY REVIEW
Reviewed Nov. 16, 2009

"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."

MY REVIEW
Reviewed Nov. 15, 2009

"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!"

MY REVIEW
Reviewed Nov. 12, 2009

"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)"

MY REVIEW
Reviewed Nov. 3, 2009

"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!"

MY REVIEW
Reviewed Nov. 1, 2009

"Soft and fluffy- the flavor is fabulous! I loved the icing with it as well. Will definitely make again."

MY REVIEW
Reviewed Oct. 25, 2009

"My rate was 5****** but it is only allowing 2**. Just wanted to clarify because this is a great recipe!"

MY REVIEW
Reviewed Oct. 25, 2009

"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"

MY REVIEW
Reviewed Oct. 21, 2009

"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!"

MY REVIEW
Reviewed Oct. 12, 2009

"If I would omit the pumpkin what other ingredients what be left out? Also, could one put the apricot inside the roll?"

MY REVIEW
pya
Reviewed Oct. 11, 2009

"read recipe again and seen one cup. sory bout that"

MY REVIEW
pya
Reviewed Oct. 11, 2009

"What size canned pumpkin do you use? Want to try the recipe. sounds very good"

MY REVIEW
Reviewed Oct. 2, 2009

"Best ever! Delicious!!!!"

MY REVIEW
Reviewed Sep. 5, 2009

"I haven't tried these yet, but I would like to know which issue this recipe is in? (My printer is out of ink!!) I love warmly spiced recipes like this, so I can't wait to try them!"

MY REVIEW
Reviewed Oct. 31, 2008

"These were absolutely delicious! Only my second time making cinnamon buns and they were amazing. I was so excited when I got this magazine because of all the pumpkin recipes! I got right to work! Thanks for a wonderful recipe! :)"

MY REVIEW
Reviewed Oct. 20, 2008

"The flavor was excellent, the rolls 'light & fluffy' and very moist. I was very impressed with these and I will defiantly make them again!"

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