Pretty Pumpkin Cinnamon Buns Recipe
Pretty Pumpkin Cinnamon Buns Recipe photo by Taste of Home
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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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fnstlug User ID: 3658849 218983
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."

Cabit1977 User ID: 8090049 92364
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."

kmonster User ID: 6670431 159196
Reviewed Apr. 29, 2014

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

Airdriegirl User ID: 7650873 175844
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!"

rivergulch User ID: 6817712 175868
Reviewed Oct. 4, 2013

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

amycello User ID: 6253745 210230
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."

Spiffy64 User ID: 5125460 92327
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!"

cellocookie User ID: 6884222 175866
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."

mrs569 User ID: 3546609 103220
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 :)"

H_mj User ID: 6422644 210229
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."

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