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Pretty Pumpkin Cinnamon Buns

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
    2 dozen


  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 4 large eggs, room temperature
  • 1 cup shortening
  • 1 cup canned pumpkin
  • 1 cup warm whole 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
  • 8 to 9 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


  • 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).
  • Turn onto a floured surface; knead until smooth and elastic, 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.
  • Punch dough down; divide in half. Roll each portion into a 12x8-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in 2 greased 13x9-in. baking pans. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° until golden brown, 22-28 minutes. In a small bowl, combine the water, butter and cinnamon. Add confectioners’ sugar and vanilla; beat until smooth. Spread over buns. Serve warm.
Nutrition Facts
1 bun: 399 calories, 13g fat (4g saturated fat), 40mg cholesterol, 188mg sodium, 65g carbohydrate (31g sugars, 2g fiber), 6g protein.
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  • fuzzynavel54321
    Nov 27, 2020

    Made these rolls and shared with my family. They were so good my family thought they came from a bakery.

  • khegeman
    Sep 12, 2017

    This are the best cinnamon rolls I have ever had. I sent some to work with my husband and everyone loved them. There is not a lot of pumpkin flavor, but they are very moist. I did have to add more flour (about another cup) to get the dough to form a soft ball, but they were still very moist and I got over 3 dozen cinnamon rolls out of the batch.

  • fnstlug
    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
    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
    Apr 29, 2014

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

  • Airdriegirl
    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
    Oct 4, 2013

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

  • amycello
    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
    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
    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.