Pumpkin Cinnamon Rolls Recipe
Pumpkin Cinnamon Rolls Recipe photo by Taste of Home
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Pumpkin Cinnamon Rolls Recipe

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Your family will be delighted at the breakfast table when you serve these pumpkin cinnamon rolls. —Janet Wells, Hazel Green, Kentucky
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
MAKES: 12 servings


  • 2-3/4 to 3-1/4 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup solid-pack pumpkin
  • 2/3 cup milk
  • 2 tablespoons sugar
  • 4 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 1/4 to 1/3 cup confectioners' sugar

Nutritional Facts

1 each: 245 calories, 7g fat (4g saturated fat), 35mg cholesterol, 188mg sodium, 42g carbohydrate (19g sugars, 1g fiber), 4g protein.


  1. In a bowl, combine 1-1/2 cups flour and yeast; set aside. In a saucepan, heat and stir pumpkin, milk, sugar, 2 tablespoons butter and salt until warm (120°-130°) and butter is almost melted. Add to flour/yeast mixture along with egg. Beat on low speed for 30 seconds. Beat on high speed for 3 minutes. Stir in enough remaining flour to make a moderately stiff dough. Knead on a lightly floured surface until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. Roll into a 12-in. x 10-in. rectangle. Melt remaining butter; brush on dough. Combine brown sugar and cinnamon; sprinkle over dough. Roll dough, jelly roll style, starting with the longer side. Cut into 12 slices, 1 in. each. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
  2. For frosting, melt butter in a saucepan; stir in brown sugar and milk. Cook and stir over medium-low heat for 1 minute. Stir in vanilla, salt and 1/4 cup confectioners' sugar; beat until well blended. Add more sugar, if necessary, to achieve desired consistency. Drizzle over rolls. Yield: 1 dozen.
Originally published as Pumpkin Cinnamon Rolls in Country Extra January 1993, p49

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amsm User ID: 8302234 255511
Reviewed Oct. 16, 2016

"These rolls are delicious! The bread is moist and tender and the caramel frosting is right on! I did not pick up much of a pumpkin flavor, and I did add about 3/4 teaspoon pumpkin pie spice to the dough. I also doubled the frosting because my family loves how gooey rolls are with extra frosting."

amiracle2012 User ID: 7960803 233095
Reviewed Sep. 18, 2015

"This is the best I've ever tasted. My family will be eating this come Thanksgiving"

MY REVIEW User ID: 8268479 221219
Reviewed Feb. 23, 2015

"Had these at a grandparents day event. They had all kinds of desserts and this was the best. Found the person that made these and asked for the recipe and was told it was a Taste of Home recipie. Love this recipe."

jmkasprak User ID: 2880256 214605
Reviewed Dec. 11, 2014

"These are divine. The pumpkin gives them a pretty color. Like other reviewers, I doubled the pumpkin. I used the dough setting on my bread maker, adding the wet ingredients first as my machine likes. I added the last half cup of flour as the dough mixed."

IslandWife User ID: 6007790 41055
Reviewed Oct. 18, 2014

"Very yummy and moist - thanks for sharing!"

JennatheBaker User ID: 7534634 9786
Reviewed Oct. 2, 2014

"Made according to the recipe, these were good. When I brushed the rolls with a butter/sugar mixture, and then added some homemade cream cheese icing instead of the caramel frosting, they were amazing"

Foreverdixie User ID: 6641314 14692
Reviewed Nov. 10, 2012

"These cinnamon rolls are pretty, tasty and absolutely wonderful! Although it doesn't have a pumpkin taste, it is still tasty. My siblings are asking me to make them again!"

pinkiepie User ID: 5517629 14687
Reviewed Oct. 31, 2012

"I made these and my 6 year old could not get enough of them and friends loved them. The only thing I did different was due to every one saying they did not taste like pumpkin I put cream cheese frosting with pumpkin pie spice in it. They tasted great and my husband said it tasted like pumpkin pie. I used the recipe from in stead of cinnamon I used the pumpkin pie spice. Loved it!"

kristakoo User ID: 6945413 16444
Reviewed Oct. 29, 2012

"Love them!! Have made twice so far!"

thugtofarmer User ID: 6912872 16050
Reviewed Oct. 12, 2012

"have not made these yet have a few tricks and ideas i do with cinna rolls never tried pumpkin so going to but everyone comments that u dont taste pumpkin well in the warm milk u add pumpkin pie spice and nutmag to get more of a pumpkin pie tatse with the carmel goodnes dripping over lol"

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