Save on Pinterest

Pumpkin Cinnamon Rolls

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
    1 dozen

Ingredients

  • 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 whole milk
  • 2 tablespoons sugar
  • 4 tablespoons butter, divided
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • CARAMEL FROSTING:
  • 2 tablespoons butter
  • 1/4 cup packed brown sugar
  • 1 tablespoon whole milk
  • 1/4 teaspoon vanilla extract
  • Dash salt
  • 1/4 to 1/3 cup confectioners' sugar

Directions

  • 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 13x9-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.
  • 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.
Nutrition Facts
1 each: 245 calories, 7g fat (4g saturated fat), 35mg cholesterol, 188mg sodium, 42g carbohydrate (19g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • amsm
    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
    Sep 18, 2015

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

  • barb21
    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
    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
    Oct 18, 2014

    Very yummy and moist - thanks for sharing!

  • JennatheBaker
    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
    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
    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 https://www.tasteofhome.com/recipes/Pumpkin-Spice-Cupcakes-with-Cream-Cheese-Frosting in stead of cinnamon I used the pumpkin pie spice. Loved it!

  • kristakoo
    Oct 29, 2012

    Love them!! Have made twice so far!

  • thugtofarmer
    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